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Ingredients
- 2 x Duck, Long Island, (about five pounds each)
- 2 x Grapefruit
- 1/4 c. Sugar
- 1/3 c. Vinegar, red wine
- 3 c. Duck stock ** Or possibly
- 3 c. Veal stock ** Blanched vegetables ***
Directions
- ** See recipes for Duck Stock and Veal Stock.
- *** An assortment of blanched vegetables should be used as garnish for this dish. You might consider using green beans, asparagus, broccoli, or possibly julienne of carrots, zucchini, turnips, tied into bundles with strips of blanched leek
- Place the duck, uncovered, in the refrigerator for 4 days to dry out the skin.
- Preheat the oven to 500 F.
- Cut off the tail and excess neck skin from the ducks and remove all excess fat. Place the ducks, breasts up on a rack in a roasting pan. Tuck wing tips under. Roast till crisp and well browned, about 1 hour.
- With a sharp paring knife, remove a thin slice from the top and bottom of each grapefruit, then remove the skin of the fruit in long strips. Set aside.
- Cutting between the membrane, cut the grapefruit into sections and set aside.
- Place the sugar and wine vinegar in a heavy-bottomed saucepan.
- Cook over medium high heat till the vinegar has evaporated and the sugar has caramelized lightly.
- Carefully add in the stock and bring the mix to a boil. Simmer at low boil for 5 min.
- Add in grapefruit skins to the mix and simmer 3 min longer.
- Strain the mix into a clean saucepan and simmer till reduced sufficient to coat a spoon lightly.
- Adjust seasoning with salt and pepper and keep it hot.
- Transfer the duck to a work surface. Run a sharp knife under the wishbone at the front of the duck's breast, then carefully slip the knife between each breast half and carcass. Remove the breasts, and then take off the legs and thighs in one piece.
- Lightly coat a hot serving plate with the sauce. Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top. Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 503 | |
| Calories from Fat 371 | 74% |
| Total Fat 41.11g | 51% |
| Saturated Fat 13.86g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 653mg | 27% |
| Potassium 417mg | 12% |
| Total Carbs 17.93g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 17.04g | 11% |
| Protein 14.33g | 23% |
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