INGREDIENTS

INSTRUCTIONS

* 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 excess
neck skin from the ducks and remove all  excess 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 mixture
to a boil.  Simmer at  low boil for 5 minutes.  Add grapefruit skins to
the mixture and simmer 3 minutes longer.  Strain the mixture 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 Sax, Photographs by Nancy McFarland  :
The Knapp Press, Los Angeles, 1985  Chef:  Michel Fitoussi, 24 Fifth
Avenue, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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