Preparation time
less than 30 mins
Serves
Serves 4
Pan-frying duck breasts makes the skin is crisp and golden while the meat remains pink in the middle.
- 1 pink grapefruit
- 60g/2¼oz caster sugar
- 2 tbsp honey
- 5 juniper berries, crushed
- 250ml/9fl oz veal or beef stock
- 4 tbsp butter
- 2 turnips, peeled, chopped and leaves retained and washed
- 4 boneless duck breasts
- salt and freshly ground black pepper
Method
Peel the grapefruit and julienne the peel into thin strips. Bring a saucepan of water to the boil, add the peel and simmer for 5 minutes. Remove the peel with a slotted spoon, drain on kitchen paper and then place back into the boiling water for another 5 minutes. Remove and drain again. Bring 100ml/3½fl oz of water to the boil in a separate saucepan and add the sugar. Reduce to a low simmer and add the peel to this sugar syrup. Simmer, stirring occasionally, until the peel is sticky, translucent and glossy.
Cut the grapefruit into segments and squeeze the juice out of the core into a small bowl.
Place the honey, juniper berries, grapefruit juice and stock in a saucepan and bring to the boil. Lower the heat and simmer until the sauce is reduced and syrupy. Finish with 2 tablespoons of butter and stir in the grapefruit and peel.
Heat the remaining butter in a frying pan and add the turnip. Cook, stirring occasionally, for about 12 minutes. Add the turnip leaves for the last 5 minutes and cook until wilted.
Use a sharp knife to make small incisions in the skin of the duck breasts. Season the breasts with salt and cook skin-side down in a frying pan. Cook for 6 minutes, or until the skin is just golden, and then turn over and cook on the other side for 4 minutes, making sure it still pink in the middle.
Serve the duck breasts with the sauce poured over the top and the turnips and leaves on the side.