Cut or have your butcher prepare the duck according to braising or stewing 10 piece cut directions. Preheat the oven to 350oF.
Season with salt and pepper. Heat a heavy-bottom saucepan and add the duck fat or olive oil. Brown the pieces of meat thoroughly, skin-side down over medium heat until golden brown in colour and the fat has rendered. Next, turn pieces over and quickly sear the other side for 1-2 minutes. Remove from heat. Transfer pieces to a plate. Drain excess fat, keeping only a little in the saucepan.
Next, in the same saucepan, sauté the onion, apples, ginger, garlic, 3 sprigs of thyme and star anise for about 5 minutes over medium heat.
Add the vinegar, brandy, red wine, duck stock and bring to a boil. Season and simmer for 10 minutes.
Stir in half of the grapes. Place the duck pieces on top, skin-side up. Cover and cook in the oven at 350 oF for 1½ hours or until duck leg and drummette cuts are tender. Remove the lid for the last 15 minutes. Place under the broiler to crisp the skin further if desired.
Add the remaining grapes and thyme. Serve duck with braising liquid.
Optional garnish: chopped and pan-fried Brome Lake smoked and dried duck breast. Serve with blanched and sautéed kale or broccoli rabe (rapini) with dried currants, lemon zest and pinenuts on rice or couscous.
Recipe frome Domenico Forte, professional chef
