Duck with Passion Fruit and Orange Sauce
This elegant dish features pan fried duck breasts with a beautifully sticky and glossy sauce. The sauce combines the tropical tang of passion fruit with fresh orange juice, soy and a hint of sugar. It's a surprisingly quick recipe that delivers restaurant quality results, ideal for a special lunch or dinner. Serve it with a simple rocket salad and wild rice for a complete meal.
Ingredients
- 2 duck breast fillets, skin on
- 2 passion fruit
- 1 tbsp olive oil
- 1 garlic clove chopped
- 2 oranges juiced
- 1 tbsp light muscovado sugar
- 1 tbsp soy sauce
- rocket salad and wild rice to serve
Method
- Score the fatty skin on the duck breasts in a diamond pattern with a sharp knife to help the fat render. Place the duck aside. Cut the passion fruit in half, scoop the pulp into a small bowl and set it aside for later.
- Warm the oil in a frying pan. Cook the duck breasts with the skin side down for 5-6 mins until the skin turns golden. Flip them over and cook for another 6-7 mins until tender. Be cautious as the fat may spit.
- Transfer the duck to two warmed plates. Pour off the excess fat, leaving about 1 tbsp in the pan. Cook the garlic until it just begins to turn golden. Mix in the reserved passion fruit pulp, orange juice, sugar and soy sauce. Bring the mixture to a boil and let it bubble until it reduces by two-thirds, which should take about 7-10 mins. Season the sauce, then stir in any juices that have collected from the resting duck.
- Strain the sauce through a sieve. Retrieve a few of the small black pips from the sieve and stir them back into the sauce for texture and visual appeal. Drizzle a little sauce around each plated duck breast and accompany with rocket salad and rice.
Nutrition (per serving)
Calories509 kcal
Fat38 g
Saturates10 g
Carbs14 g
Sugars8 g
Protein29 g
Sodium676 mg
Salt1 g
Recipe details
Skill levelMore effort
CategoryMain course
Cuisineasian
