This Sunday’s post is duck two ways:  duck leg confit and grilled duck breast. The recipe for the grilled duck breast can be found in Suzanne Goin’s Sunday Suppers cookbook on page 271. The recipe called for coarsely ground juniper berries, so I got out my mortar and pestle — that my grandmother bought — to pound the berries. I used a standard duck confit recipe for the legs. The grapes may seem unusual if you have not tried warm roasted grapes before. They were a little bit salty which contrasted nicely with the sweetness of the grapes. Brussel sprouts with spinach and mushrooms rounded out the plate.