This has been a signature dish of mine over the years. To make the sauce and the duck, you’ll need a total of 4 grapefruits. Don’t hesitate to substitute chicken breasts or pork loin or tenderloin if you’re not a duck fan. You can also prepare the meat on the grill rather than roasting. My favorite grapefruits are the Texas pinks or reds that come to the market in late fall.
Heat an ovenproof sauté pan over medium-high heat. Place the duck breasts in the dry pan skin side down and sear until golden brown, about 4 minutes. Turn them over and place the pan in the
To serve, arrange the grapefruit sections and watercress on plates. Thinly slice the duck breasts and arrange on top, spoon warm Grapefruit Sauce over the duck, and serve.
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