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Farmhouse Duckling With Orange And Passion Fruit Sauce

Yield: 2 servings

Ingredients and directions for this recipe

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

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 220?C, 425?F,
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.

See also:
Previous recipe Farmhouse Chicken Soup
Next recipe Farmhouse Loaf

Or try one of these recipes:
Lime Marinated Veggie Skewers
Tabbouleh (lemon-parsley Salad)