Duck Breast with Saba and Grapes

Reduced grape must,(saba)
boosts the grape flavor in this rich, sweet sauce.
Serve with wilted spinach and roasted turnips or potatoes.

Ingredients:
4 small or 2 large boneless duck breasts (1-3/4 to 2 lb. total)
Kosher salt and freshly ground black pepper
1-1/2 cups seedless Autumn Royal or other purple or red grapes
1/4 cup minced shallot
1/2 cup dry white wine
1 cup lower-salt chicken broth
3 Tbs. saba
1 Tbs. chopped fresh flat-leaf parsley

Directions:
With a sharp knife, score the duck skin
in a diamond pattern, being careful not to
cut all the way through to the meat.
Season the duck all over with salt and pepper.
Put the duck skin side down in a cold 12-inch skillet.
Cook over medium heat without moving,
spooning off the excess fat occasionally,
until the skin becomes light golden-brown, 8 to 9 minutes.
Loosen the duck from the pan with a spatula.
Raise the heat to medium high and continue
cooking, skin side down, until the skin is thin,
crisp, and browned, about 4 minutes.
Turn the duck and continue cooking until
an instant-read thermometer registers 135 degrees F.
in the thickest part of a breast for medium rare,
about 10 minutes more. Transfer the duck to a plate.

Pour off all but 1 Tbs. of the fat from the skillet.
Add the grapes and cook over medium-high heat,
stirring often, until lightly browned but still firm,
about 3 minutes.
With a slotted spoon,
transfer the grapes
to the plate with the duck.
Add the shallot to the skillet
and cook until slightly softened,
about 1 minute.
Add the wine and cook,
stirring up the browned bits,
until all the liquid evaporates, 2 to 4 minutes.
Add the chicken broth and saba
and boil until the mixture reduces to 2/3 cup,
5 to 6 minutes.
Season to taste with salt and pepper.
Add the grapes, duck, and any juices
from the plate to the skillet.
Simmer gently for about 1 minute,
turning the duck to coat it with the sauce.
Thinly slice the duck and divide it among 4 plates.
Spoon the sauce and grapes over the duck.
Sprinkle with the parsley and serve immediately.