Duck with oriental passion fruit & orange sauce

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1. Use a sharp knife to score the fatty skin on the duck breasts in a diamond pattern - this helps the fat to drain off. Set aside. Halve the passion fruit, scoop out the pulp into a small bowl and reserve.
2. Heat the oil to a medium heat in a frying pan and cook the duck breasts, skin side down, for 5- 6 minutes until the skin is golden. Turn them over and cook for 6-7 minutes until tender. Take care, as the fat has a tendency to spit.
3. Put the duck aside on 2 warm plates and keep warm. Drain off all but 1 tbsp of duck fat and cook the garlic until it is just starting to turn golden - no more or it will burn and taste bitter. Stir in the passion fruit pulp, orange juice, sugar and soy sauce. Bring to the boil, and let it bubble away until reduced by two-thirds, about 7-10 minutes. Season, then pour in any of the tasty juices from the duck.
4. Pass the sauce through a sieve, then pick out a few of the little black pips and add them to the sauce for decoration and crunch. Spoon a little sauce around each duck breast and serve with a simple rocket salad and some boiled white and wild rice.

Make it for one

If you're eating solo, this recipe easily adapts for one. Simply halve the ingredients and use a small pan to fry the duck. Keep an eye on the sauce in step 3 - it will reduce pretty fast.

509 kcalories, protein 29g, carbohydrate 14g, fat 38 g, saturated fat 10g, fibre 0g, salt 1.69 g

Latest comments and suggestions

• bingo99

  18 February 2008

  bingo99 rated and commented on this recipe

  

  The flavours in this recipe work really well together. If I was served it in a posh restaurant I would be complementing the chef afterwards!!! - Recommended!!!

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• lynette

  15 May 2008

  lynette rated and commented on this recipe

  

  initially the smell of the passion fruit was quite off putting but the end product was fantastic a lovely dish for a a special night for 2.

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• HayleyGrice

  18 September 2008

  HayleyGrice rated and commented on this recipe

  

  Looked good and worked well. Made it for one and should have listened to the advice in the tip above - it reduced really quickly so wasn't really much "sauce" left to push through the sieve! Also overcooked the duck at the times stated above, would probably reduce by one min each.

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• Ruby07

  15 February 2009

  Ruby07 commented on this recipe

  Great Dish, authentic in taste...and the duck was perfect. Definately make this again....

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• Gemma Russell

  16 February 2009

  Gemma Russell commented on this recipe

  This was lovely, although i had to put the duck back on the hob for another min or two as when i took the skin off it was almost rare! i don't mind it pink but at least a little bit cooked! nice as a treat, would make again.

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• karenowen

  11 March 2009

  karenowen commented on this recipe

  very simple to make. duck was delicious, sauce equally as good. will definatley make it again.

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• nitwit

  05 June 2009

  nitwit rated and commented on this recipe

  

  Beautiful sauce! Duck wasn't completely cooked to the time stated so finished it off in the oven 'to keep warm'. Came out lovely. Did stir fry noodles & veg, worked well. Recon the sauce would be great for crepes suzettes!

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Ingredients

• 2 duck breasts fillets, with skin on
• 2 passion fruits
• 1 tbsp olive oil
• 1 garlic clove , chopped
• juice of 2 oranges
• 1 tbsp light muscovado sugar
• 1 tbsp soy sauce
• rocket salad and wild rice , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 30 40 mins

Ingredients

• 2 duck breasts fillets, with skin on
• 2 passion fruits
• 1 tbsp olive oil
• 1 garlic clove , chopped
• juice of 2 oranges
• 1 tbsp light muscovado sugar
• 1 tbsp soy sauce
• rocket salad and wild rice , to serve

509 kcalories, protein 29g, carbohydrate 14g, fat 38 g, saturated fat 10g, fibre 0g, salt 1.69 g

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