Duck with Grape Sauce (Canard au verjus (alternative name))

Season the duck with salt and black pepper

Cook the duck on a grill or in an oven, placing a pan underneath to catch any drips

Let it cook for about 40 minutes, or until it starts to brown

Remove the duck from the heat

Cut the breast into two parts, removing any bones (the strips of breast meat are called magret in French)

Place the remaining duck pieces back in the oven, this time in a baking dish

Let it cook until the meat is cooked through

Reserve the thighs

Combine the wings and carcass with grape juice and vinegar in a pot

Bring to a simmer and let it cook for 21 minutes

The thighs and magrets should be served with this sauce on the side

Serves 3.