Farmhouse duckling with orange and passion fruit sauce

Yield: 2 servings

Measure Ingredient
\N \N Juice and zest of 1 orange
5 millilitres Cornflour; (1tsp)
2 \N Shallots; finely chopped
15 millilitres Each of Waitrose Extra Virgin Olive Oil; caster sugar and
\N \N ; Waitrose White Wine
\N \N ; Vinegar (1tbsp)
125 millilitres Waitrose Fino Sherry; (4fl oz)
2 \N Waitrose Farmhouse Duckling Boneless
\N \N ; Breasts
\N \N Salt and freshly ground black pepper
1 \N Pinches ground allspice and ground
\N \N ; cinnamon
2 \N Fresh passion fruit; flesh scooped out
15 millilitres Fresh parsley; chopped (1tbsp)

THE SAUCE

Blend the orange juice with the cornflour.

In a small saucepan, soften the shallots in the oil. Add the sugar and vinegar and cook until the mixture caramelizes. Carefully add the sherry and reduce by half. Stir in the orange juice and zest. Simmer gently until the sauce thickens.

Heat a frying pan until hot then add the duck breasts skin side down. Cook for 5 minutes or until the skin browns.

Place skin side up in a small roasting tin and season with the salt, pepper, allspice and cinnamon. Cook in a preheated oven at 220ºC, 425ºF, gas mark 7 for 10-20 minutes, depending on how well done you like duck. Set aside and keep warm.

Skim the fat from the duck juices and add the juices to the orange sauce with the scooped out flesh of the passion fruits and the parsley.

Adjust seasoning.

To serve, slice the duck and pour the sauce over the top.

Converted by MC_Buster.

NOTES : Orange and passion fruit makes a wonderful accompaniment to these moist farmhouse duckling breasts.

Converted by MM_Buster v2.0l.

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