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Passion Fruit Season

Passion Fruit Season

passion fruit

February is here which means it’s almost time to celebrate Valentine’s Day but it won’t just be love that will be blossoming this month. With another new month we find more produce coming into season. Quite fittingly, now is the time that passion fruit comes into season.

Passion fruit is a tropical fruit which, you’d never of guessed it, comes from a vine species of passion flower. Its name is not only appropriate for the season but it is also packed with vitamins and antioxidants which we could all do with a dose of at this time of the year when we’re more than likely to be under the weather!

So how can I work this tropical fruit onto my plate? We hear you ask. Well look no further as we share with you our Passion Fruit and Orange Sauce with Duck. Passion fruit is great in many sweet dishes but why not try mixing it up this time with our savoury recipe, it could be the perfect dish to wow your Valentine!

What You’ll Need:

2 duck breasts fillets, with skin on

2 passion fruits

1 table spoon of olive oil

1 garlic clove, chopped

The juice of 2 oranges

1 table spoon of light muscovado sugar

1 table spoon of soy sauce

rocket salad and wild rice, to serve

What You’ll Need To Do:

Get a sharp knife and score the fatty skin on the duck to make a diamond pattern and then set aside. Chop the passion fruit, scoop out the centre and keep to the side.

Add the olive oil to a pan and heat to a medium heat then add the duck breasts, skin side down and cook for 5 to 6 minutes, they should become golden. Then turn the duck and cook for another 6 to 7 minutes.

Remove the duck from the pan and place on a warm plate to keep warm. Drain the duck fat leaving just 1 tablespoon, chop the garlic and add to the fat, cook until golden. Next, add the passion fruit, orange juice, sugar and soy sauce. Bring to the boil, the mixture will bubble and reduce, let it reduce to around two thirds.

Put the sauce through a sieve so the passion fruits pips are caught. Pick out some of the pips and add back to the sauce to give it a satisfying crunch! The sauce is now ready to be served with the duck.

If you’ve been inspired and want to learn how to work more fruits into your savoury dishes then why not organise private cooking lessons with one of our chefs? Contact us today to find out more.

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