Prep Time
30 minCook Time
15 min + 8 minTotal Time
53 minServings
4Ingredients
2 Florida Grapefruit
2 duck breasts
4 tablespoons honey
30cl chicken stock
1 teaspoon 4-spice powder
2 star anise flowers
2 knobs of butter
1 small bunch chives
Salt
Pepper
Instruction
- Start by preheating your oven to 180°C.
- Squeeze the juice from one grapefruit and cut the other into segments.
- Using the tip of a knife, score the duck breast on the skin side in a criss-cross pattern, without going all the way into the flesh.
- In a frying pan, over medium heat, heat the duck breast without fat for 6 minutes, regularly draining off excess fat. Turn the duck breast over to brown each side. Set the pan aside and place the duck breast in the oven for 7 minutes.
- Meanwhile, add a knob of butter to the well-drained pan to loosen the cooking juices.
- Add the Florida Grapefruit pieces and sauté for 1 minute over high heat, then remove from the pan.
- Pour the Florida Grapefruit juice and stock into the pan. Allow to simmer slightly.
- Add the spices and honey. Simmer over low heat for 5 minutes, then add the grapefruit pieces.
- Leave your duck breast to rest under aluminum foil for 10 minutes to ensure even, tender meat.
- Serve with parsnip purée, finishing with a sprinkling of chopped chives.
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