I am experimenting with brining meat at the moment, and can recommend it for really juicy roasts or grills.
Simply mix 1 tablespoon each of sugar and salt to each litre of water and immerse your meat in this mixture, refrigerated for 1 to 4 hours, or more for a large piece of meat. Rince and pat dry before proceeding with cooking in the normal way.
You can optionally add herbs and/or spices to the brine.
Pre-heat a grill to medium-hot and grill duck breast for around 7 mins per side, leave to rest for 5 - 10 mins
For the grape sauce; halve some grapes and in a small pan, cook them to tenderness with a little stock, a splash of olive oil and a tablespoon of jam
Thinly slice the duck, plate, and decorate with the sauce.
Serve with a melting vegetable risotto