There are so many different ways to dress a duck breast but this might be one of my more unique recipes. This passionfruit glazed duck breast is so tropical and flavorful it will make a perfect showstopper at your next al fresco dinner party. The tanginess of the fresh maracuya balances the richness of the duck so well you will wish duck breast was as cheap as chicken!
I have so many duck breast recipes on this site, since it is by far my favorite bird meat. If you have been intimidated by cooking a duck breast then have no fear – it is actually very easy. Whether you want to make this tropical glazed duck breast, or something more classical, the basic duck cooking method is something you definitely want in your repertoire.
When most people think of recipes involving passionfruit, or maracuya as it is called in many places in the world, they think of desserts. Things like elegant entremet cakes, or even dessert cocktails are the first thing many people imagine when thinking how to use passionfruit as an ingredient. However this tangy fruit works extremely well with fatty duck for a well balanced yet tropically light meat course
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How To Make Passionfruit Glazed Duck Breast
The ingredients for this passionfruit duck might seem odd at first, but I promise they do go together. In a way it reminds me a bit of huli-huli chicken, the famous Hawaiian tropical rotisserie chicken dish. While you may have some trouble finding some of the ingredients, I do implore you to try your best. However I will include some substitutions to help you out.
Ingredients
- 2 Duck Breasts – grade A, skin on
- 150 ml Passionfruit Puree – this is about 5-6 whole large passionfruits, but make sure to strain out the bones (seeds) before beginning. You can also find jarred or canned passionfruit pulp at some stores. This will work fine for the glaze, but I suggest also getting a few fresh ones for garnish.
- 3 tbsp Soy Sauce
- 3 tbsp White Wine Vinegar
- 60 ml Pedro Ximenez Sherry – this is a very sweet dessert sherry that should be easily found. However you can substitute for a sweet port wine if that is easier. If you must you can get away with a red muscatel and a tablespoon of sugar.
- 3 dashes Worcestershire Sauce
- 1 tsp Garlic Powder
- 1/2 tsp White Pepper
- Freshly Cracked Black Pepper – to taste
I’ve written extensively about how to cook duck breast in the French way. This is always my go to method, even if I’m making an Asian inspired duck like my Kamo Negi. The first step is to score the skin with a sharp knife. Take care not to cut into the actual muscle; you only need to cut through the skin to the fat layer. This will help with the rendering and ensure a crispy skin.
Place your duck breast skin side down in a cold pan. Turn the heat on the lowest setting and raise it slightly over the next 7-10 minutes as you notice more and more fat rendering out.
When the duck skin looks crispy and crackly like in the photo above flip the duck so it is skin side up and place the pan (oven safe) into an oven at 175C or 350F for six minutes. Duck, like beef, should be pink when you serve it so it is quite different from chicken in that you do not want it cooked well done.
Make sure to save your duck fat since it is a fantastic ingredient for future dishes. I love using it to roast potatoes, or if you are into cocktail making I have a recipe for duck fat washed bourbon which can be used to give certain cocktails a unique flavor.
Passionfruit Glaze
While the duck breast is in the oven you can make the passionfruit glaze. Add the rest of the ingredients to a pan and place on medium heat. Whisk gently as it begins to heat up and thicken. At this point I suggest tasting it to see if you are okay with the flavor. If it is too tangy for you because of the vinegar then you can add a teaspoon at a time of sugar to balance it. I don’t add extra salt as the soy sauce should provide enough, but if you want it more salty then go ahead and add in a pinch.
When the sauce begins to bubble and thicken you can take it off the heat. You don’t want to make a caramel of course. This step usually takes around 5-7 minutes so it is perfect while the duck is in the oven, but if you need longer just remove the duck and set on your cutting board to rest for 5 minutes.
Slice your duck into 1-2 cm widths and use a pastry brush or a spoon to brush over the passionfruit glaze. I like to then crack open a fresh passionfruit and spoon over the pulp for some extra tangy fruit flavor but that is entirely up to you.
You can serve this delicious duck breast with a side of your choice. I love making a simple pear and rocket salad as a base since the glaze tastes wonderful with the peppery greens. Feel free to add extra glaze to dress the salad if you go this route. Other sides that go well in this passionfruit glazed duck breast recipe are simple steamed rice, or even a fruit salad.
Passionfruit Glazed Duck Breast
Equipment
- 1 Pan | oven-safe
- 1 Knife
Ingredients
- 2 Duck Breasts grade A, skin on
- 150 ml Passionfruit Puree this is about 5-6 whole large passionfruits but make sure to strain out the bones (seeds) before beginning. You can also find jarred or canned passionfruit pulp at some stores. This will work fine for the glaze, but I suggest also getting a few fresh ones for garnish.
- 3 tbsp Soy Sauce
- 3 tbsp White Wine Vinegar
- 60 ml Pedro Ximenez Sherry this is a very sweet dessert sherry that should be easily found. However you can substitute for a sweet port wine if that is easier. If you must you can get away with a red muscatel and a tablespoon of sugar.
- 3 dashes Worcestershire Sauce
- 1 tsp Garlic Powder
- 1/2 tsp White Pepper
- Freshly Cracked Black Pepper to taste
Instructions
- Use a sharp knife and score your duck breast skin in a cross hatch. Take care not to cut into the muscle – you only want to cut through the skin to the fat layer.
- Place your duck breasts skin side down in a cold pan. Turn the heat to the lowest setting and slowly raise it over the next 7-9 minutes as you notice the fat render out. Check the skin when you think it is at a good crispy level (see photos above for reference).
- Flip your duck skin side up and place entire pan in an oven preheated to 175C or 350 F for 6 minutes.
- When the duck is in the oven begin the glaze. Pour the rest of the ingredients in a pan on medium heat and whisk to combine. Whisk gently as it begins to bubble and thicken and then remove from the heat. I suggest tasting as you cook the glaze to see if the flavors are suitable for you. If you find it too acidic you can add some sugar a teaspoon at a time. If you find it too salty you can add a little more wine, but remember the duck wasn't salted at all so the glaze will have a natural salt dilution when you add it to the meat.
- When the duck is done remove it from the oven and let it rest on your cutting board for 5 minutes. Then slice it into 1-2 centimeter thick slices and plate it. Use a pastry brush or a spoon to brush over the glaze. Garnish with some fresh passionfruit pulp if you wish (this will add more passionfruit flavor but can be a bit tangy so I'll leave that up to you. Enjoy!
Passionfruit Glazed Duck Breast
