This recipe is perfect for late summer/early fall when the spring ducklings are fat and ready to be butchered, the last of the tender grape leaves are available and the summer crop of elderberries is hanging low on their branches..
So take young smaller duck breasts, that have been allowed to rest at least 24 hours in the fridge (ideally in a salt bath), give them a rinse, then salt and pepper them on both sides, lay on your big fresh stemmed out grape leaf, and place two stripes of bacon on top, or a pat of butter with a fresh sage leaf or two, and wrap them into a fairly tight package, Warning this takes practice, so bring in a few extra leaves and work with them till you get it figured out with a breast before doing the the final wrap up.
Preheat a cast iron pan on the stove with a bit of coconut oil or olive oil, med-heat, preheat the over to 350, Brown the packages, then remove them and add in a large diced onion, just let them soften and then add 1/2 cup of chicken or veggie broth, bring to simmer and then add the wrapped duck breasts and then cover the pan in tinfoil and into the oven for around 25 to 30 min.
When cooked add half a cup of cream and half a cup of elderberry juice or fresh or frozen berries or half a cup of grape jelly or Black Choke Cherry or Black Choke Berries Juice or Jelly..
Allow the sauce to simmer and bubble for at least a couple min whisking to blend it together, if using the fresh or frozen berries, make sure its will simmered, if its the jellies, then you can just simmer as thick or thin as you like your sauces to be..
One Breast per person, split open the grape leave and drizzle over the sauce and place the extra in a dish for those that like a bit more..
While I played around with the style of meat and a few other things, the idea for this recipe was from Forgotten Skills of Cooking