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