Serves 2-3


2 USA duck breasts
½ tsp 5-spice powder
½ tsp Szechuan pepper
Salt and pepper
3 russet potatoes
2 stalks thyme/rosemary
1 purple carrot
1 orange carrot

Passion fruit sauce
3 passion fruit
70 ml whiskey
2 star anise
100 ml maple syrup
10 g black treacle or molasses


  1. Preheat the oven to 190°C.
  2. Place the duck breast on a chopping board, skinside up and using a sharp knife, score the skin in a diagonal direction. Then turn the duck breast around and score in the opposite direction.
  3. Season the duck breast with 5-spice powder, salt and Szechuan pepper. Set aside for at least an hour.
  4. In the meantime, prepare the passion fruit sauce, cut fruits into halves, remove the pulp and seeds and add to a small saucepan.
  5. Next, add the whiskey and star anise and bring to a boil to burn off the alcohol. Once it is boiling, remove the pan from the heat.
  6. Add the maple syrup and black treacle and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to use.
  7. Wash and cut the potatoes into bite-size chunks and place into baking tray. Season with salt, pepper and olive oil. Mix well to coat and add the thyme or rosemary. Roast in the oven at 190°C for about 15 mins.
  8. Heat an oven proof frying pan on high heat. Once the pan is very hot, place the duck breast, skin-side down, into the pan. Reduce heat so that it gently fries and cook for 5 mins until golden brown.
  9. Transfer the frying pan into the oven and cook the breast for 2 mins on one side, turn the duck breast over and cook for another 2 mins.
  10. Remove from the oven and transfer duck onto a board or plate and allow to rest in a warm place for 5 mins.
  11. To prepare the carrot fettuccine, peel skin off carrots with a peeler, then continue peeling off the carrots, strip by strip. Transfer to a mixing bowl, rinse it with some running water, drain and add some olive oil and a squeeze of lemon juice before plating.
  12. Slice the duck breast into ¼ inch thick slices, plate and spoon the warm passion fruit sauce over just before serving.

Pan-Sear Option:
Cook the duck breasts, skin-side down, for 5-6 mins until golden. Turn over and cook for a further 3-4 mins, depending on how pink you like your duck.