Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 500°F. Arrange grape clusters in single layer on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until skins are slightly crisp but grapes are still soft and juicy...
Juniper is a traditional seasoning for meats and game. Look for the dried berries in the spice section of the supermarket. What to drink: A Rhne red or varietal Syrah.
1. Pull neck skin of duckling to back; fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back. Place bird, breast side up, on a rack in a shallow roasting pan. Prick skin. Insert a meat thermometer into breast (the bulb should not touch the bone).
2. Roast in a 300 degree F oven for 1-1/2 to 2 hours or until temperature reaches 180 degrees F. The drumsticks should move easily.
3. Meanwhile, for sauce, pour enough boiling water over dried mushrooms to cover. Let stand for 30 minutes; drain.
4. In a saucepan cook...
Complement the duck's robust flavor with a rich, red, ripe berry-flavor zinfandel.
