Duck with whisky + passion fruit sauce

Yuletide duck recipe

When Ashburton-trained Chef H had the splendid idea of coming over to cook and spend a leisurely day eating together, K and I naturally jumped at the chance.

Initially, we were a bit dubious about the suggested dish though: duck with a whisky, black treacle and passion fruit sauce (duck can be fatty when it’s not crispy-Peking-duck-pancakes, can’t it? Doesn’t that sound like a waste of whisky? etc).

If that’s what you’re thinking too, keep an open mind and prepare to be converted…


OK so this iphone snap doesn’t do the dish justice:
IMG_1210c_sliced duck fillet

Download duck + whisky and passion fruit recipe here


INGREDIENTS

• 4 duck breasts
• 4 passion fruits
• 2 star anise
• 70ml of whisky (we used Glenlivet)
• 100ml of maple syrup
• 10g of black treacle
• Vegetables of choice – such as new potatoes with chives, green beans


Whisky + passion fruit sauce in 3 steps

Passion fruit sauce_002
1. Heat four passion fruits with two star anise + whisky; 2. Stir in maple syrup + black treacle; 3. Reheat later when ready to serve with duck


METHOD

1. Heat the pulp, seeds + flesh of four passion fruits with the star anise + whisky
2. Stir in maple syrup + black treacle + bring to the boil, then remove from heat + allow flavours to infuse
3. Score the skin on the duck breasts (diagonal criss-crosses) and generously season with salt + black pepper
4. Heat a wok or pan until very hot, then place the duck breasts skin side down (no oil required, duck meat is oily enough)
5. Reduce the heat + fry for five minutes until golden brown (drain the fat from the pan and place duck breasts on kitchen towel to remove excess fat) then cook for a further five minutes (until the skin is golden brown, and the duck meat medium rare/pink inside) – slice the breasts when ready to serve
6. Serve with vegetables of your choice such as new potatoes with butter + chives + green beans
7. Reheat the whisky and passion fruit sauce before serving with sliced duck breast


Duck breasts in 3 steps

Duck fillets 002
1. Score + season the duck fillets; 2. Fry duck fillets (drain off fat); 3. Rest the breasts before slicing + serving


IMG_1214b_whisky_duck
Sliced duck with passion fruit sauce, new potatoes + green beans


An excellent recipe choice, this dish was stunning. The passion fruit, black treacle, maple syrup and whisky flavours in the sauce perfectly complement this dark, strong meat. And it makes for an interesting alternative to other Christmas birds and game.


Download duck + whisky and passion fruit recipe here


RELATED LINKS
~ Great British Chefs website: Marcello Tully’s original recipe
~ Photos on flickr whisky duck


LardButty homemade:
~ Boterkoek and fruit buckle recipes
~ Cheesy jalapeno melts
~ Onion bhajis recipe
~ Peanut butter + honey bars recipe
~ Scones recipe
~ Squid curry recipe
~ Tod mun pla (Thai fishcakes) recipe
~ Turkish delight cheesecake recipe


					
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: