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Directions Preparation:20min › Cook:20min › Extra time:1day › Ready in:1day40min
Crush blueberries in a bowl. Mix in the gin and thyme. Set aside.
Carefully and slowly score the skin of the duck breasts in a crisscross pattern without cutting through the fat into the meat. Place breasts skin side up in a large dish and season with the blueberry mixture. Cover and refrigerate overnight or for at least 4 hours.
Remove the duck half an hour before you’re ready to cook to get them to room temperature. Also turn on your gas barbeque 5-10 minutes before you’re ready to grill or light up 30 minutes in advance for a charcoal barbeque.
Preheat your oven to 230 degrees C. Snip grapes into small clusters with scissors and gently season in a bowl with olive oil, salt and pepper. Put grapes on a baking tray and put into oven for 15 minutes or when the skin starts to split.
Meanwhile, season duck with salt and pepper then place duck breasts skin side down onto the grill on a medium heat. Every two and a half minutes, quarter-turn the breasts to help cook out the fat and crisp up the skin. Use tongs to move the breast to a different section of the grill when there are flames. When all 4 quarter turns have been completed, the skin has lost the underlying layer of fat and there's only crispy skin, flip the breasts and continue cooking for another 3 minutes. The duck should spring back when touched (medium-rare). Remove from the grill. Rest breasts skin side down on a wire rack over a baking tray for 5 minutes.
Toss the leaves onto a warm plate. Slice the duck breasts on the bias and place on top of leaves. Add a dollop of creme fraiche and a cluster of roasted grapes. The duck goes very well served with a bacon potato salad.