1 cup grapefruit juice (1.5 grapefruit) plus chunks from the other half of the remaining grapefruit, along with 3 tbsp of agave syrup, 1 tbsp of honey, 2 tbsp of lime juice and about 2 peaches cut into chunks, salt & pepper to taste. Reduced that on the stove for about an hour till it was basically fruit in syrup. Tasting revealed that it was WAY too bitter, so I added two sugar cubes.
While the sauce was reducing, took two duck breasts, put 'em in the Egg for about 40 minutes skin side up, on top of a roasting pan to catch the fat, at about 280/300 to let the fat render out. Took the rendered fat and fried some cepes-mushroom-stuffed raviol. Flipped the breasts over and put 'em on direct heat to let the skin crisp, while I was doing that went inside and wilted some spinach from the garden in a little of the remaining duck fat, then quickly strained/separated the fruit mixture and added the chunks of fruit to the pan with the spinach. cut the stove fire and went back outside and glazed the breasts with the reserved syrup mixture. Plated, served with Bell' de Loing's Saffron Saison. Beer was eh, duck was ZOMG. Watched Indiana Jones and the Last Crusade while eating, then followed it up with a scoop of chocolate and a scoop of chocolate mint ice creams. Nom.