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