Peppered Duck

• 1 grapefruit, sliced
• 4 duck breasts
• 1/2 cup dry white wine
• 2 teaspoons coarsely ground black pepper
• 3/4 cup chutney (mango ginger?)
• 1/4 cup Dijon mustard
• parsley or watercress for garnish

1. Squeeze grapefruit over duck. Place duck on rack of roasting pan and put grapefruit under duck.
2. Pierce duck with fork and roast at 350 degrees for 40 minutes.
3. Remove from oven and drain drippings from bottom of pan.
4. Pour wine over duck, return to oven and continue roasting for 20 minutes.
5. Remove grapefruit and discard.
6. In saucepan, combine pepper, chutney and mustard. Heat thoroughly.
7. Brush duck with sauce, return to oven and roast for an additional 10-15 minutes, or until internal temperature reaches 160 degrees.
8. Garnish with watercress or parsley and serve with remaining sauce.

duck breasts, white wine, ground black pepper, chutney, dijon mustard, parsley

Taken from www.epicurious.com/recipes/member/views/peppered-duck-51913831 (may not work)