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
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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.
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Cut the grapefruit into segments and squeeze the juice out of the core into a small bowl.
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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.
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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.
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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.
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Serve the duck breasts with the sauce poured over the top and the turnips and leaves on the side.
