Duck and Florida Grapefruit<\/span>

1. Place the sweet potatoes onto a baking tray and cook in the oven for 40 minutes or until soft in the middle.<\/p><\/div><\/div><\/div>

2. Using a sharp knife, score the skin side of the duck to create a crisscross; this will help crisp the skin up during the cooking process.<\/p><\/div><\/div><\/div>

3. Drizzle with a little olive oil and season with salt, pepper, and Florida Grapefruit zest.<\/p><\/div><\/div><\/div>

4. Place the duck skin side down into a cold frying pan; then, cook on a medium heat.<\/p><\/div><\/div><\/div>

5. Meanwhile, slice the shallots and cut the segments out of the Florida Grapefruit.<\/p><\/div><\/div><\/div>

6. Heat a medium frying pan; add the shallots with a splash of olive oil and a sprinkle of salt and pepper.<\/p><\/div><\/div><\/div>

7. Cook the shallots for 5 minutes until soft; then, add the Florida Grapefruit segments.<\/p><\/div><\/div><\/div>

8. Pour in the gin and boil away the alcohol for 1 minute.<\/p><\/div><\/div><\/div>

9. Add the stock and simmer gently for 5 minutes.<\/p><\/div><\/div><\/div>

10. Finish the sauce by adding the butter and stirring together.<\/p><\/div><\/div><\/div>

11. Cook the duck to your liking – 55c core temp for medium rare, 60c for medium, and 70c for well done.<\/p><\/div><\/div><\/div>

12. It’s important that you rest the duck for 5 minutes on a plate before serving.<\/p><\/div><\/div><\/div>

13. Cut the sweet potatoes open and sit the duck on top.<\/p><\/div><\/div><\/div>

14. Spoon over the shallot and Florida Grapefruit sauce.<\/p><\/div><\/div><\/div>

15. Finish the dish by adding some chopped fresh coriander and spring onion.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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