Duck with passion fruit, maple syrup and whisky

Arthur Potts Dawson makes pan-fried duck with an exotic sweet and tangy sauce
By Arthur Potts Dawson
Duck with passion fruit, maple syrup and whisky
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 magret duck breast
  • 1 dashes of whiskey
  • 2 star anise
  • 50 ml maple syrup
  • 200 ml chicken stock, or duck stock
  • 1 passion fruit
  • fine green beans, to serve
  • olive oil


1. Score the fat on the duck and season well.

2. Fry skin side down in a frying pan over a medium heat, until the fat is golden - this will take approx 4-5 minutes depending on the thickness of the duck breast. Turn the duck and fry for a couple of minutes and remove from the heat to rest.

3. Pour away the fat that has come out of the duck and replace the pan on the heat, deglaze with the whisky and add the star anise, maple syrup and stock. Reduce the sauce a little.

4. Slice the duck on the diagonal and serve with fine green beans tossed in olive oil, the jus from the pan and the passion fruit pulp drizzled over the top.

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