Use a sharp knife to score the
fatty skin on the duck breasts in
a diamond pattern – this helps
the fat to drain off. Set aside.
Halve the passion fruit, scoop
out the pulp into a small bowl
Heat the oil to a medium heat in
a frying pan and cook the duck
breasts, skin side down, for 5-
6 minutes until the skin is
golden. Turn them over and cook
for 6-7 minutes until tender.
Take care, as the fat has a
tendency to spit.
Put the duck aside on 2 warm
plates and keep warm. Drain off
all but 1 tbsp of duck fat and
cook the garlic until it is just
starting to turn golden – no
more or it will burn and taste
bitter. Stir in the passion fruit
pulp, orange juice, sugar and
soy sauce. Bring to the boil, and
let it bubble away until reduced by
two-thirds, about 7-10
minutes. Season, then pour in
any of the tasty juices from the
Pass the sauce through a sieve,
then pick out a few of the little
black pips and add them to the
sauce for decoration and crunch.
Spoon a little sauce around each duck breast and serve with a simple rocket salad and some boiled white and wild rice.