Honey–Glazed Duck with Ginger and Pink Grapefruit

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

Eton College put on a Jennifer Paterson evening—I was invited to dinner and they cooked my recipes for me, including this one. The sauce can be made the day before.


  • 4-5 breast fillets of duck
  • 1 tbsp clear honey
  • 1 tbsp


Make the sauce first. Peel the grapefruit with a very sharp stainless steel knife, working over a bowl to catch all the juice. Remove all pith and cut the segments from their skin. Squeeze the juice from all the pith and skin, which should amount to 300 ml/½