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Long Island Duck with Grapefruit

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

1 hrs

Ready

2 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 Duck, duck
long island, (about five pounds each)
* Camera
2 each grapefruit
Camera
¼ cup sugar
Camera
cup vinegar
red wine
Camera
3 cups duck stock
or veal stock
*
1 x vegetables
blanched
*

Ingredients

Amount Measure Ingredient Features
2 Duck, duck
long island, (about five pounds each)
* Camera
2 each grapefruit
Camera
59 ml sugar
Camera
79 ml vinegar
red wine
Camera
7.1E+2 ml duck stock
or veal stock
*
1 x vegetables
blanched
*

Directions

Note: An assortment of blanched vegetables should be used as garnish for this dish. You might consider using green beans, asparagus, broccoli, or 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 until 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 until the vinegar has evaporated and the sugar has caramelized lightly. Carefully add the stock and bring the mixture to a boil. Simmer at low boil for 5 minutes. Add grapefruit skins to the mixture and simmer 3 minutes longer. Strain the mixture into a clean saucepan and simmer until reduced enough to coat a spoon lightly. Adjust seasoning with salt and pepper and keep it warm. 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 warm 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 720% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 12% Vitamin C 37%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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