Duck Breast with Crème Fraîche and Roasted Grapes

Ingredients

• Coarse kosher salt
• ½ tablespoon olive oil
• ½ pound purple seedless grapes
• 1 tablespoon fresh thyme leaves
• 1 tablespoon dried juniper berries
• ¼ cup crème fraîche or sour cream
• 6 6- to 8-ounce duck breasts
• + 1 more ingredients
• • 3 cups arugula

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 a...

View full recipe at Epicurious