Duck With Passion Fruit Orange Sauce Recipes

Steps:

• Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
• While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

Steps:

• Heat oven to 350°F.
• Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
• Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

Steps:

• Start with the passion fruit sauce by cutting the fruit in half, remove the pulp and seeds and flesh from inside and place in a small saucepan.
• Next, add the whisky and star anis and bring to the boil. The whisky 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 black treacle and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve.
• Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. Cook for about 10-15 minutes of until tender. Strain and leave to cool slightly.
• While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction. Then turn the duck breast around and score in the opposite direction.
• Season the duck breast with a salt and black pepper. Heat an oven proof frying pan on a high heat. Once the pan is very hot place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown.
• Preheat the oven to 190?C/gas mark 5. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes.
• Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes.
• While the duck is resting, heat a large frying pan on a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding into the pan.
• Toss the potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving alongside the carved duck breast and hot passion fruit sauce.