2 x Duck Quarters
Olive Oil
Sea Salt and Freshly Ground Black Pepper
A few Rosemary leaves
1 cup Duck, Chicken or Beef Stock
Juice of 1 Grapefruit
4 Tbsp Extra Virgin Olive Oil
Pinch of Sugar
1 small Red Onion
1 Clove of Garlic, Sliced
2 Grapefruit, peeled and trimmed of pith
1 handful large Rocket Leaves, roughly chopped

Rub the Duck with some olive oil, season with salt and pepper and scatter over rosemary leaves. Roast at 190° C for about 25 minutes until cooked through. Set them aside somewhere warm. Drain away any duck fat and add stock to roasting pan. Scrape to dislodge any sticky bits and simmer to reduce by about half. Adjust seasoning to taste. Meanwhile as the ducks cook reduce grapefruit juice by half in a small pan, Whisk this into the extra virgin olive oil and season with sugar, adding sea salt if necessary. Sweat the onion and garlic by heating in a little olive oil then transfer to a wide bowl. Cut the grapefruit segments from between the white membrane and add them to the bowl, along with the rocket. Toss with the grapefruit dressing once everything is ready. Serve each piece of duck with some of the reduced stock and accompany with a pile of the salad.  

Serves 4.