Vickys Duck Breast with Whisky & Passionfruit Sauce

Name: Vickys Duck Breast with Whisky & Passionfruit Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck breasts, skin on; 1 salt & pepper to taste; 4 passionfruit; 70 ml scottish single malt whisky; 100 ml maple syrup; 10 grams treacle / mollasses; 1 star anise; 500 grams new potatoes; 2 tbsp heaped sunflower spread / butter; 1 handful freshly chopped chives; 450 grams trimmed green beans

Servings: persons

1
Preheat the oven to gas 6 / 200C / 400F
2
Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan
3
Add the whisky and star anise and bring to the boil
4
If you flambe the whisky, take the pan off the heat until the flame burns out
5
Stir in the maple syrup and treacle and bring to boil again.
6
Take off the heat and set aside to infuse the flavours
7
Put the potatoes in a pan and cover with salted water.
8
Simmer for 15 minutes or until softened then drain and let cool slightly
9
Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper
10
Place the duck breasts skin side down in a cold frying pan.
11
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
12
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
13
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
14
Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes
15
Meanwhile melt the butter in a pan.
16
Add the potatoes, crushing each slightly in your hand before putting in the pan and toss in the butter
17
Mix the chopped chives into the potatoes and season to taste with salt & pepper
18
Warm through the passionfruit sauce
19
Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over
20
See my post on gluten-free spirits & liqueurs for more information

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 duck breasts, skin on, 1 salt & pepper to taste, 4 passionfruit, 70 ml scottish single malt whisky, and more.

Yes, Vickys Duck Breast with Whisky & Passionfruit Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!