Roast duck breast with grapes and Hanepoot sauce

For the Hanepoot sauce

runny honey

white wine vinegar

chicken stock

cornflour

brandy

unsweetened pure Hanepoot grape juice

sweet Hanepoot wine

Sea salt and freshly ground black pepper,

Lemon juice (if necessary)

small (or halved if larger) Hanepoot or seedless grapes

For the duck

x 200 g duck breast fillets

Sea salt and freshly ground black pepper,

Crispy pan-fried or roasted potato chunks, for serving

Watercress or wild rocket, to garnish