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Ingredientes
- Juice and zest of 1 orange
- 5 ml Cornflour, (1tsp)
- 2 x Shallots, finely minced
- 15 ml Each of Waitrose Extra Virgin Extra virgin olive oil, caster sugar and Waitrose White Wine Vinegar (1tbsp)
- 125 ml Waitrose Fino Sherry, (4fl ounce)
- 2 x Waitrose Farmhouse Duckling Boneless Breasts Salt and freshly grnd black pepper
- 1 pch grnd allspice and grnd cinnamon
- 2 x Fresh passion fruit, flesh scooped out
- 15 ml Fresh parsley, minced (1tbsp)
Direcciones
- Blend the orange juice with the cornflour.
- In a small saucepan, soften the shallots in the oil. Add in the sugar and vinegar and cook till the mix caramelizes. Carefully add in the sherry and reduce by half. Stir in the orange juice and zest. Simmer gently till the sauce thickens.
- Heat a frying pan till warm then add in the duck breasts skin side down. Cook for 5 min or possibly till 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 min, depending on how well done you like duck. Set aside and keep hot.
- Skim the fat from the duck juices and add in 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.
- NOTES : Orange and passion fruit makes a wonderful accompaniment to these moist farmhouse duckling breasts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 2 servings | |
| Calories 180 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 235mg | 7% |
| Total Carbs 27.99g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 20.38g | 14% |
| Protein 1.05g | 2% |
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