Duck with oriental passion fruit & orange sauce

Duck with oriental passion fruit & orange sauce

A perfect treat for two

Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Method

  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.
Try

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, sugar 8g, salt 1.69 g

Recipe from Good Food magazine, May 2002.

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Latest comments and suggestions

  • Binder photo bingo99

    18 February 2008

    bingo99 rated and commented on this recipe

    5 stars

    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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  • Binder photo lynette

    15 May 2008

    lynette rated and commented on this recipe

    5 stars

    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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  • Binder photo HayleyGrice

    18 September 2008

    HayleyGrice rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo nitwit

    05 June 2009

    nitwit rated and commented on this recipe

    4 stars

    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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  • Binder photo foylee

    08 February 2010

    foylee rated this recipe

    4 stars

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  • Binder photo Olga

    10 February 2010

    Olga rated this recipe

    5 stars

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  • Binder photo Anita's Food

    14 May 2010

    Anita's Food commented on this recipe

    couldn't get passion fuit so used a bit more orange juice & it tasted lovely. Popped duck breasts into oven to finish off while made sauce as we don't like it too pink.

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  • Binder photo Petit_Josephine

    02 June 2010

    Petit_Josephine rated and commented on this recipe

    3 stars

    I did this with a crown of duck, roasting the duck for an hour and letting it rest for ten minutes whilst I made the sauce. Turned out very nice, plate licking worthy!

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  • Binder photo Simone Cali-Hansson

    29 August 2010

    Simone Cali-Hansson commented on this recipe

    Absolutely delicious duck and sauce, and very easy to make. Used 3 duck breast for 4 people and it was more than enough. Replaced the rice with boiled potatoes and muscovado with white sugar and it worked really well. 3 passion fruit and 3 oranges enough for the sauce for 4. A favorite!

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  • Binder photo WillStorm

    08 September 2010

    WillStorm rated and commented on this recipe

    5 stars

    Delicious! Made this for Valentines day last year... was perfect and went down really well; so well that I've made it again for our anniversary.

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  • Binder photo Mairi

    07 February 2011

    Mairi rated and commented on this recipe

    5 stars

    Delicious! I love passion fruit and duck so just had to try it. I was surprised to agree with comments about the cooking time being too short - I like my duck pink but it was just too rare. It might just be my hob, but next time I'd add about three minutes to the total cooking time.

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  • Binder photo EmSmith

    09 April 2012

    EmSmith rated and commented on this recipe

    5 stars

    I was somewhat apprehensive about this recipe right until the moment I plated it up. I just couldn't get my head around the flavour combination. I'm glad I suspended disbelief, though, because my husband and I cleared our plates in record time. Divine! The passionfruit/orange/soy reduction was a perfect partner to the duck and was just the right balance of fruity, sweet and sour. Will definitely be making it again. Served with wild rice (as suggested) and some spring green stir-fried in sesame oil with some sesame seeds stirred through for good measure. Yum!

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  • Binder photo EmSmith

    09 April 2012

    EmSmith commented on this recipe

    Forgot to mention...I agree with the comments about the cooking time. I like my duck rare but even so I felt it needed a good three or four minutes more than stated in the recipe.

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  • Binder photo Robin Huw

    26 August 2012

    Robin Huw rated and commented on this recipe

    2 stars

    The sauce turned out acrid and almost unedible. I must of gone wrong somewhere with the orange or passion fruit

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  • Binder photo caroldavies

    18 January 2013

    caroldavies commented on this recipe

    made with just oranges. luvly,well impressed

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

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
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509 kcalories, protein 29g, carbohydrate 14g, fat 38 g, saturated fat 10g, fibre 0g, sugar 8g, salt 1.69 g

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