for the duck
2 duck breasts
100g green olives
for the buttermilk dressing
⅓ cup buttermilk
25ml herb oil
To prepare the duck, combine the salt and sugar, and rub this curing mixture into the duck breasts. Place them on top of each other, with the flesh sides touching, in a sealed container and cure them for five days, turning them every two days. Wipe off the breasts and hang them in a biltong box for two weeks.
Prepare the buttermilk dressing by combining the buttermilk and the herb oil.
To serve, peel and segment the grapefruit and slice the segments finely. Pit and slice the olives. Slice the duck breasts thinly. Pour some of the buttermilk dressing onto a plate and arrange the grapefruit, olives and duck-breast slices on top.