Recipe for Duck with Grapefruit

Start by preheating your oven to 180°C.

Squeeze the juice from one grapefruit and segment the second grapefruit.

Score the duck breast skin in a crosshatch pattern with the tip of a knife, being careful not to cut into the flesh.

In a pan over medium heat, heat the duck breast without any fat for 6 minutes, regularly draining the excess fat. Flip the duck breast to the meat side to brown each side nicely. Set the pan aside as it is and place the duck breast in the oven for 7 minutes.

In the meantime, in the well-drained pan from the duck breast, add a knob of butter to deglaze the cooking juices. Add the grapefruit pieces and sauté them for 1 minute over high heat, then remove them from the pan.

Pour the grapefruit juice and broth into the pan. Let simmer for a bit.

Add the spices and honey. Let simmer over low heat for 5 minutes, then return the pieces of grapefruit.

Let your duck breast rest under a sheet of aluminum foil for 10 minutes to achieve tender and even meat.

To finish, serve with a parsnip puree topped with a small touch of chopped chives.