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Vickys Duck Breast With Whisky & Passionfruit Sauce Recipe

Vickys Duck Breast with Whisky & Passionfruit Sauce Recipe
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Cooking Time : 25 minutes
Serving : 4
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Prepare the ingredients before making Vickys Duck Breast with Whisky & Passionfruit Sauce in your home. Then, follow these steps below to serve Vickys Duck Breast with Whisky & Passionfruit Sauce for your family or friends.

Ingredients: Vickys Duck Breast with Whisky & Passionfruit Sauce

  • 4 duck breasts, skin on
  • 1 salt & pepper to taste
  • Sauce
  • 4 passionfruit
  • 70 ml scottish single malt whisky
  • 100 ml maple syrup
  • 10 grams treacle / mollasses
  • 1 star anise
  • Sides
  • 500 grams new potatoes
  • 2 tbsp heaped sunflower spread / butter
  • 1 handful freshly chopped chives
  • 450 grams trimmed green beans

How to Make Vickys Duck Breast with Whisky & Passionfruit Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Vickys Duck Breast with Whisky & Passionfruit Sauce in your home by yourself.

    Step 1
  • Preheat the oven to gas 6 / 200C / 400°F
  • Step 2
  • Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan
  • Step 3
  • Add the whisky and star anise and bring to the boil
  • Step 4
  • If you flambe the whisky, take the pan off the heat until the flame burns out
  • Step 5
  • Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours
  • Step 6
  • Put the potatoes in a pan and cover with salted water. Simmer for 15 minutes or until softened then drain and let cool slightly
  • Step 7
  • Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper
  • Step 8
  • Place the duck breasts skin side down in a cold frying pan. Turn the heat to medium and fry for 6 minutes until golden, then turn over and fry 30 seconds on the skinless side to seal it
  • Step 9
  • Transfer the duck to a wire rack over an oven tray, skin side up, and cook for 10 minutes for rare, 15 minutes for medium and 18 for well done
  • Step 10
  • Meanwhile, put the green beans in a pan of lightly salted boiling water and boil for 4 minutes - 8 minutes depending on how crunchy/soft you prefer them, drain when ready
  • Step 11
  • Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes
  • Step 12
  • Meanwhile melt the butter in a pan. Add the potatoes, crushing each slightly in your hand before putting in the pan and toss in the butter
  • Step 13
  • Mix the chopped chives into the potatoes and season to taste with salt & pepper
  • Step 14
  • Warm through the passionfruit sauce
  • Step 15
  • Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over
  • Step 16
  • See my post on gluten-free spirits & liqueurs for more information
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