Duck breast in sauce, with rice and salad on a plate

Duck with passion fruit & orange sauce

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(13 ratings)

Prep: 30 mins - 40 mins

More effort

Serves 2

Treat someone to pan-fried duck breasts glazed in a beautifully sticky orange, soy and passion fruit sauce. It’s quick, easy and sure to impress 

Nutrition and extra info

  • Easily doubled


  • kcal509
  • fat38g
  • saturates10g
  • carbs14g
  • sugars8g
  • fibre0g
  • protein29g
  • salt1.69g


  • 2 duck breast fillets, skin on
  • 2 passion fruit
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, chopped
  • 2 oranges, juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp light muscovado sugar
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • rocket salad and wild rice, to serve


  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 in a frying pan on a medium heat and cook the duck breasts, skin-side-down, for 5-6 mins until the skin is golden. Turn them over and cook for 6-7 mins more until tender. Take care – the fat can spit.

  3. Set aside the duck on two warm plates. Drain off all but 1 tbsp of duck fat and cook the garlic until it starts 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 mins. Season, then pour in any of the 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 the rocket salad and rice.

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Comments, questions and tips

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3rd Aug, 2013
My favourite duck dish- love the sauce. So tasty
18th Jan, 2013
made with just oranges. luvly,well impressed
26th Aug, 2012
The sauce turned out acrid and almost unedible. I must of gone wrong somewhere with the orange or passion fruit
9th Apr, 2012
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.
9th Apr, 2012
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!
7th Feb, 2011
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.
8th Sep, 2010
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.
29th Aug, 2010
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!
2nd Jun, 2010
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!
14th May, 2010
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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