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Long Island Duck with Grapefruit Recipe

Long Island Duck with Grapefruit recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Long Island Duck with Grapefruit recipe  PDF


2 Duck, Long Island, (about
five pounds each) 2 Grapefruit
1/4 c Sugar
1/3 c Vinegar, red wine
3 c Duck stock OR
3 c Veal stock
Blanched vegetables See recipes for Duck Stock and Veal Stock. An assortment of blanched vegetables should be used as garnish for this dish. 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. Preheat the oven to 500 F. Cut off the tail and e cess neck skin from the ducks and remove all e cess fat. Place the ducks, breasts up on a rack in a roasting pan. Tuck wing tips under. Roast until crisp and well browned, about 1 hour.
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. Set aside. Cutting between the membrane, cut the grapefruit into sections and set aside. Place the sugar and wine vinegar in a heavy bottomed saucepan. Cook over medium high heat until the vinegar has evaporated and the sugar has caramelized lightly. Carefully add the stock and bring the mi ture to a boil. Simmer at low boil for 5 minutes. Add grapefruit skins to the mi ture and simmer 3 minutes longer. Strain the mi ture into a clean saucepan and simmer until reduced enough to coat a spoon lightly. Adjust seasoning with salt and pepper and keep it warm. Transfer the duck to a work surface. 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. Remove the breasts, and then take off the legs and thighs in one piece. Lightly coat a warm serving plate with the sauce. Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top. Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

Long Island Duck with Grapefruit recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
470 people have voted
Last Reviewed on 2018-09-23



Sunday, Sep 23 2018 Download & Print Long Island Duck with Grapefruit recipe  PDF   Asparagus recipes RSS   Thumsb up

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