- 1/2 tablespoon honey
- 1 teaspoon sugar
- 2 grapefruits1 squeezed (2/3 cup juice), 1 peeled and sectioned
- 4 duck breast halves (5 to 6 ounces each), skin scored in a crosshatch pattern
- 1 cup chicken stock or canned low-sodium broth
- 1/4 cup heavy cream
- 2 fresh thyme sprigs
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper
- Sweet Potato Pancakes
- Preheat the oven to 350°. Mix 1/4 teaspoon each of the honey and sugar with 2 tablespoons of the grapefruit juice. Brush on the duck.
- Heat an ovenproof large skillet. When the pan is hot, add the duck breasts, skin side down, and sear over low heat until browned, about 6 minutes. Turn the breasts and cook for 2 minutes, then roast in the oven for 5 minutes. Let the duck rest on a cutting board for 4 minutes, covered loosely with foil.
- Meanwhile, in a small nonreactive saucepan, mix the remaining 1/4 teaspoon sugar and 1 1/4 teaspoons honey with 1 tablespoon of the duck fat from the pan. Cook until the mixture is light brown, then add the stock, cream, thyme and the remaining 1/2 cup grapefruit juice. Simmer over moderate heat until reduced to 1/2 cup. Stir in the butter and grapefruit sections and season with salt and pepper. Remove from the heat.
- Thinly slice the duck breasts and arrange on warmed plates with the pancakes. Top with the grapefruit sauce and serve.
Red is usually a good choice for duck, but the acidity in the grapefruit sauce will challenge most reds. Go for one with plenty of acidity on its own, such as a Barbera d'Alba from Italy.
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