Duck Breast With Passion Fruit Sauce And Crushed New Potatoes

Description

A layer of passion fruit makes this vanilla cheesecake recipe look and taste exquisite. This simon hulstone recipe is easy and delicious

Ingredients

• Duck Breasts
• Salt
• Pepper
• Passion Fruit
• Star Anise
• Whiskey
• Maple Syrup
• Black Treacle
• New Potatoes
• Butter
• Fresh Chives

Instructions

1. Start with the passion fruit sauce by cutting the fruit in half, remove the pulp and seeds and flesh from inside and place in a small saucepan
2. Next, add the whisky and star anis and bring to the boil
3. The whisky may flamb, allow the alcohol to burn off and remove the pan from the heat until the flame burns out
4. Add the maple syrup and black treacle and bring back to the boil
5. Remove from the heat to allow the ingredients to infuse
6. Reheat the sauce when ready to serve
7. Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil
8. Cook for about 10-15 minutes of until tender
9. Strain and leave to cool slightly
10. While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction
11. Then turn the duck breast around and score in the opposite direction
12. Season the duck breast with a salt and black pepper
13. Heat an oven proof frying pan on a high heat
14. Once the pan is very hot place the duck breast, skin side down, into the dry pan
15. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown
16. Preheat the oven to 190? c / gas mark 5
17. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes
18. Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes
19. While the duck is resting, heat a large frying pan on a medium heat and add a large knob of butter
20. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding into the pan
21. Toss the potatoes in the warm butter and season with salt to taste
22. Remove the pan from the heat and add in the chives just before serving alongside the carved duck breast and hot passion fruit sauce