I hope I am not repeatuing this in my senility
but I had this last night an was reminded what a perfect supper it is for a hot but hungry day!
I grill a duck breast leaving it fairly rare and brush the skin with honey to help it crackle. Mean while I segment a grapefruit (any colour would do, I just prefer pink or red ones) saving the juice. I put the grapefruit in a bowl with a huge bunch of watercress leaves (stalks mainly removed) and then add honey and a splash (just a tiny one) of balsamic to make a light dressing...not too sweet. Then slice the duck and toss it all together. It is that perfect balance between light and hefty and the fussiest part is segmenting the grapefruit. And, it is packed full of flavour!