Yield: 6 Servings

Ingredients:

Grapefruit Gastrique:
• ½ gallon grapefruit juice
• 1 cup champagne vinegar
• 1 cup sugar
• 2 Tablespoons soy sauce
  
  For the Salsify:
• 1 pound salsify
• 2 cups milk
  
  Duck Leg Confit:
• 3 shallots, minced
• 2 cloves garlic, minced
• 2 Tablespoons sherry vinegar
• 4 Granny Smith apples, peeled, cored, and cut into wedges
• 24 ounces duck confit
• 1 Tablespoon chopped capers
• 1 Tablespoon chopped gherkins
• 1 head escarole
• ½ cup duck jus
  
  For the Duck Breast:
• 6 duck breasts
• Salt and pepper
  
  To Assemble and Serve:
• Fresh herbs, chopped

Method:
For the Grapefruit Gastrique:
In a saucepan, combine grapefruit juice, vinegar, sugar, and soy sauce. Bring to a boil. Lower to a simmer and reduce until syrupy consistency. Cool and reserve.

For the Salsify:
Cut salsify into 1-inch cubes. In a small pot, heat milk and add salsify. Cook until tender.

For the Duck Confit:
In a sauté pan, add shallots and garlic and cook until caramelized. Add the sherry vinegar and reduce until no liquid is left. Reserve. In another pan, sauté apple wedges until golden brown. Remove apples from the pan, add salsify and cook until golden brown. Add the duck confit, capers, gherkins and reserved shallots and garlic. Add 2 tablespoons of the Grapefruit Gastrique and ¼ cup of the duck jus. Add escarole and when wilted, add the caramelized apples back to the pan. Season and reserve in a warm place.

For the Duck Breast:
Season the duck breast. In a hot pan, sear skin side down. Cook until medium rare and remove from the pan. Reserve.

To Assemble and Serve:
In a small pot, heat the remaining duck jus and reserve. In the center of a plate, place a small mound of Salsify and Duck Confit. Slice the Duck Breast 1/4-inch thick and layer it on top. Drizzle duck jus and Grapefruit Gastrique around the plate. Garnish with fresh herbs.

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