Roasted duck breast with grapefruit confit

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the grapefruit so that the white skin is completely removed. Remove the grapefruit fillets with a sharp knife between the parting skins. Squeeze the juice from the parting skins and collect it.

2. 2

   Cut the grapefruit filets into pieces. Peel the onions and cut them into fine slices except for one. Boil up sugar, onion wedges, grapefruit fillets and juice, cloves, cinnamon stick and peppercorns in a pot.

3. 3

   Let it boil down at low heat for about 45 minutes, stirring from time to time. In the meantime clean, wash and break the beans into pieces. Cook in a closed pot in little boiling salted water for about 20 minutes.

4. 4

   Wash the duck fillets, dab dry and make a diamond-shaped incision in the skin. Heat clarified butter in a frying pan and fry the meat briefly while turning. Season with salt and pepper and fry over a low heat for about 25 minutes.

5. 5

   Spread the toast on a baking tray and bake in a preheated oven (electric range: 225°C/ gas: level 4) for approx. 20 minutes. Cut the remaining onion into fine cubes. Wash parsley, dab dry and chop.

6. 6

   Pour the beans onto a sieve and let them drain. Heat the fat in the pot and fry the onions in it until they are glassy. Add the beans and parsley and toss in. Let duck breast rest for about 5 minutes.

7. 7

   Then cut into slices and arrange on plates with grapefruit confit, beans and roasting wedges. Serve garnished with grapefruit corners, mint and pepper pancakes.

Nutrition Facts

KCAL
990 kcal

CARBS
88 g

FATS
53 g

PROTEINS
42 g