| 1 | ** see recipes for duck stock and veal stock. |
| 2 | *** an assortment of blanched vegetables should be used as garnish for this dish. |
| 3 | You might consider using green beans, asparagus, broccoli, or julienne of carrots, zucchini, turnips, tied into bundles with strips of blanched leek |
| 4 | place the duck, uncovered, in the refrigerator for 4 days to dry out the skin. |
| 5 | preheat the oven to 500°F. |
| 6 | cut off the tail and excess neck skin from the ducks and remove all excess fat. |
| 7 | Place the ducks, breasts up on a rack in a roasting pan. |
| 8 | Tuck wing tips under. |
| 9 | Roast until crisp and well browned, about 1 hour. |
| 10 | 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. |
| 11 | Set aside. |
| 12 | cutting between the membrane, cut the grapefruit into sections and set aside. |
| 13 | place the sugar and wine vinegar in a heavy-bottomed saucepan. |
| 14 | Cook over medium high heat until the vinegar has evaporated and the sugar has caramelized lightly. |
| 15 | carefully add the stock and bring the mixture to a boil. |
| 16 | Simmer at low boil for 5 minutes. |
| 17 | add grapefruit skins to the mixture and simmer 3 minutes longer. |
| 18 | strain the mixture into a clean saucepan and simmer until reduced enough to coat a spoon lightly. |
| 19 | adjust seasoning with salt and pepper and keep it warm. |
| 20 | transfer the duck to a work surface. |
| 21 | 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. |
| 22 | Remove the breasts, and then take off the legs and thighs in one piece. |
| 23 | lightly coat a warm serving plate with the sauce. |
| 24 | Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top. |
| 25 | Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately. |
