Grapefruit Diet Blog & not only!

Preparation time in advance: 24 hrs.
Salad preparation: 20 min.

Ingredients:

Marinade:

Juice from 3 limes
1/2 cup Olive oil
1 tsp. crushed garlic
1/2 sliced onion
2 tsp. hot peppersauce
Salt and pepper
**
450 gram of clean conch (fresh or frozen) beaten to
tenderize it
**
Ingredients for the salad:

Assorted green salad or baby lettuce
1/2 of a sweet and a green pepper
2 stalks of chopped chives
1 orange (pealed and split in pieces)
1/2 grapefruit (pealed and split in pieces)
1/2 of a mango cut in thin slice
2 slices of pineapple
**
Dressing:

4 tbsp. Olive oil
4 tbsp. Fresh squeezed lime juice
Salt and pepper after your taste.
**

Prepare the marinade add the conch, cover with a cloth and
leave it in the refrigerator for 24 hours.

Slice the conch in thin slices.

On your serving plate make a salad bed, add the conch and
decorate your salad with the mixed fruits and vegetables.

Just before serving mix the olive oil and lime juice and
pour it over the salad.

Go Tropical all the wayЕЕ

~~~ DUCKBREAST SERVED WITH PASSIONFRUIT SAUCE

Preparation time: 30 min.

Ingredients for 4 servings:

2 Duckbreast (500 gram)
**

Sauce:

The juice and meat from 2 passionfruits.
4 tbsp granulated sugar
6 tbsp. redwine vinegar
љ cup of beefstock
Salt and pepper
**

Decoration:

2 kiwi in thin slices
1 orange in slices
1/2 grapefruit in slices

Start to prepare the fruits for decoration then
proceed to the sauce.

Mix the sugar and vinegar in a sauce pan, when warm add the
passionfruit juice (the fruitjuice has to be added before
the sugar and vinegar start boiling).

Stir it and let it reduce for a few minutes then add the
beefstock let it reduce until it thickens, add salt and
pepper as you like, remove it from the heat.

Now start to prepare the duckbreast, place the breast in
a hot fryingpan and let it cook until the fat melts or
remove the fat.

Finish to cook it in the oven (450F) to your taste (for
medium 5-8 minutes).

Decorate your plate with the fruits, cut the duckbreast
in thin slices and place it on the plate.

Lastly, heat the sauce for a minute and pour it slowly
over the meat and serve.

Tastes good with “Pommes Duchess” or gratineed potatoes.

As dessert we simply propose a nice mixed flavored sherbet.