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Note: An assortment of blanched vegetables should be used as garnish for this dish.
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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.
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3
Preheat the oven to 500 F. Cut off the tail and excess neck skin from the ducks and remove all excess fat.
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4
Place the ducks, breasts up on a rack in a roasting pan.
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Tuck wing tips under.
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Roast until crisp and well browned, about 1 hour.
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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.
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Set aside.
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9
Cutting between the membrane, cut the grapefruit into sections and set aside.
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Place the sugar and wine vinegar in a heavy-bottomed saucepan.
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Cook over medium high heat until the vinegar has evaporated and the sugar has caramelized lightly.
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Carefully add the stock and bring the mixture to a boil.
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Simmer at low boil for 5 minutes.
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Add grapefruit skins to the mixture and simmer 3 minutes longer.
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Strain the mixture into a clean saucepan and simmer until reduced enough to coat a spoon lightly.
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16
Adjust seasoning with salt and pepper and keep it warm.
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17
Transfer the duck to a work surface.
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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.
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Remove the breasts, and then take off the legs and thighs in one piece.
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20
Lightly coat a warm serving plate with the sauce.
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Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top.
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Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately.
