Duck breast with grapefruit

Name: duck breast with grapefruit
Total time: 45 min
Yield: 4
Ingredients: 600 gram duck breast fillet; 2 grapefruit; 80 gram butter; 100 gram sweet muscat wine

Ingredients

Directions

Carve very fine diamonds in the cold layer of the duck breast.
Allow the meat to heat up for one hour.
Salt the meat and place on the fat side in a dry frying pan.
Let the fat melt over low heat in about 10 minutes.
Raise the heat and fry the fat in about 5 minutes until crispy, then brown the meat side in about 3 minutes.
Let the meat rest on a plate for 10 minutes under aluminum foil with the grease side facing up.
Meanwhile, remove the orange skin of 1 grapefruit with a peeler.
Finely chop this shell.
Cut the top and bottom of both grapefruits and cut off the peel so that you see the flesh.
Cut out the parts with a long sharp knife and collect the juice.
Drain the shortening from the duck breast.
Extinguish the pan with the wine, the grapefruit juice collected and the chopped skin.
Boil the moisture on a high heat for about 10 minutes.
Turn off the heat and stir in the ice-cold butter in 4 stages.
Allow the butter to be fully absorbed each time before adding the next butter.
Keep stirring constantly, otherwise the sauce will separate.
Season to taste with salt and strain the sauce.
Cut the meat into thin slices.
Garnish with the grapefruit wedges and serve with the sauce.
Delicious with spiced pumpkin from the oven.