This article was written for Annabel & Grace, which is now part of Rest Less.
For me, duck is simply a top notch ingredient. Something that’s extremely tasty and a bit special (might be the price!). A fast roasted duck breast is always succulent and so delish.
In my humble opinion it is essential to serve duck pink. The flavour punch is enhanced, as is the look of it. So much better than dull brown meat. If you’re cooking a romantic supper on Valentine’s Day, why not feed the kids early/send your teenagers to the cinema, then serve this to your partner by candlelight – a surefire winner!
DUCK WITH PASSION (FRUIT)
INGREDIENTS serves 2
2 duck breasts
Salt & pepper
2 passion fruits
Star anise
Salt & pepper
2 passion fruits
Star anise
35ml whiskey
50ml maple syrup
How to prepare
Cut passion fruits in half, and put pulp and seeds and flesh in a small saucepan. Add whiskey and star anise and bring to boil. The whiskey may flambé, allow the alcohol to burn off and remove the pan from the heat until the flame burns out. Add the maple syrup and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve.
Cut passion fruits in half, and put pulp and seeds and flesh in a small saucepan. Add whiskey and star anise and bring to boil. The whiskey may flambé, allow the alcohol to burn off and remove the pan from the heat until the flame burns out. Add the maple syrup and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve.
Season the duck breasts and put into top of 190 degree preheated oven for 8 – 10 minutes, until skin crisp, but meat still pink. Remove from oven to rest for 5 minutes. No need to cover, it will stay warm.
Slice each duck breast and plate up with mashed potato and lightly steamed green beans, finally drizzling the passion fruit sauce over (having removed the star anise).
For even more passion, why not make Passion Fruit Crumble for dessert?