Ingredients: 600 g. duck breast, 10 shallots, 1 pink grapefruit, 2 oranges, 3 spoons of aromatic vinegar, half glass of dry white wine, 2 bay leaves, thyme, oil, salt and pepper.

Preparation: heat the oven at 180 degrees. Clean the shallots, wash them and cut them in half. Peel the citrus fruits and cut them into pieces and chop one orange peel. Remove the excess fat from the duck breast, wash, dry and season with salt and pepper.

Brown the breast for a couple of minutes with 2 spoons of oil, starting from the skin. Remove the fat on the surface with a spoon. Add the shallots, the pieces of citrus fruits, the orange peel, the thyme and the bay leaves, sprinkle with some white wine and vinegar, and bake in the oven for 20 minutes. Finally cut the breast into thin slices, place on a dish and decorate with the shallots, the pieces of citrus fruits, the sauce and serve.   

Translated by Chiara Nunnari from John Milton Institute