Makes 8-10 portions 1 Duck Breast (one full side if it is a double or whole breast) 3 Tbsp. Balsamic Vinegar 1 Tbsp. Red Wine Vinegar 1/4 cup Kalamata Olives 1/4 cup Pine Nuts (toasted) 1/2 cup Black Grapes 2 cloves Fresh Garlic (do not use pre-peeled garlic!) 6 sprigs Fresh Thyme (leaves only) 3 Tbsp. Tasty Extra Virgin Olive Oil (or add to taste) 2 Tbsp. Italian Parsley Leaves Sea StarTM Sea Salt (to taste) Freshly Ground Black Pepper (to taste) 1 Baguette (slice, then grill or toast, brush with olive oil) Preheat oven to 450. Score and season duck breast. Sear until browned on both sides then place in oven skin side down. Cook about 10 minutes, reduce the heat to 350, and turn the duck to skin side up. Finish cooking until medium rare (about 5 minutes more). Test for doneness by pressing on breast or with a needle. Set aside to cool, and to let the juices marry. Slice grapes in 1/2, remove the seeds. Slice olives off the pit. Toast pine nuts. Pluck herbs off of the stems and save only the leaves. Finely chop the fresh raw garlic. Cut the duck into small cubes, toss with the vinegar, sea salt, garlic, olive oil, and fresh black pepper. Combine with the other ingredients. Let the mixture sit about 1/2 an hour for the flavors to marry. Grill the slices of baguette and brush with olive oil. Check the duck mixture for seasoning and adjust it to taste. Scoop the seared duck carpaccio on to the grilled bread and enjoy.