| How To Cook: |
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1. Preheat the oven to 450°. Wash the duck under cold running water and cut off the wing tips at the first joint. Pat the duck dry inside and out with paper towels.
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2. Rub the cavity of the duck with the salt and pepper and insert the onion quarters. Then truss the bird securely. For a crisper skin, prick the surface around the thighs, the back and the lower part of the breast with the point of a sharp knife.
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3. Place the duck breast up on a rack set in a large shallow pan and roast for 20 minutes. Reduce the oven temperature to 350° and draw off the accumulated fat from the pan with a bulb baster or a large spoon.
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4. Turn the duck on one side and roast it for 30 minutes, then turn it on the other side and roast for 30 minutes longer. Combine the grapefruit juice, honey andsoy sauce in a bowl and mix well.
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5. Turn the duck breast up and, with a pastry brush, spread 2 or 3 tablespoons of the grapefruit mixture evenly over the bird. Roast the duck for 30 minutes longer, basting it twice more with about 3 tablespoons of the grapefruit mixture.
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6. Pierce the thigh of the bird with the point of a small sharp knife to make sure it is cooked through. The juice that trickles out should be clear yellow; if it is slightly tinged with pink, roast the bird for another 5 to 10 minutes.
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7. Transfer the duck to a heated platter and let it rest for about 10 minutes for easier carving.
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