Prepare to embark on a culinary journey that will transform your kitchen into a French countryside restaurant! This Farmhouse Duckling with Orange and Passion Fruit Sauce is not just a recipe, it's a gastronomic experience that marries the rich, succulent flavors of perfectly roasted duck with a vibrant, tangy sauce that will make your taste buds dance. Imagine crispy, golden-brown skin giving way to tender, juicy meat, all enhanced by a luxurious sauce that combines the brightness of orange with the exotic allure of passion fruit – this is gourmet cooking made accessible right in your own home!
Prep Time: 20 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole duckling, cleaned
- 1/2 cup orange juice
- 1/4 cup passion fruit puree
- 1/4 cup honey
- 1 tsp ginger, grated
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Remove the duckling from refrigerator 30 minutes before cooking to reach room temperature. Pat the duck dry thoroughly with paper towels to ensure crispy skin.
- Preheat the oven to 375°F (190°C). Using a sharp knife, score the duck skin in a diamond pattern, being careful not to cut into the meat. This helps render fat and create a crispy exterior.
- Season the duck inside and out generously with salt and freshly ground black pepper. Place the duck breast-side up on a rack in a roasting pan, allowing fat to drip away during cooking.
- Roast the duck in the preheated oven for approximately 75 minutes, basting every 20 minutes with its own rendered fat. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- While the duck is roasting, prepare the orange and passion fruit sauce. In a saucepan, combine orange juice, passion fruit puree, honey, and grated ginger. Simmer over medium heat, reducing the sauce until it reaches a syrupy consistency, about 15-20 minutes.
- Once the duck is cooked, remove from oven and let rest for 15 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the duck into serving pieces and drizzle generously with the prepared orange and passion fruit sauce.
- Garnish with fresh herbs like thyme or parsley, and serve immediately with the remaining sauce on the side.
Tips
- Pat the duck COMPLETELY dry before cooking – moisture is the enemy of crispy skin!
- Score the skin in a diamond pattern, but be gentle – you want to help render fat, not puncture the meat.
- Use a meat thermometer to ensure perfect doneness – 165°F (74°C) is your target temperature.
- Let the duck rest after cooking – this is crucial for keeping the meat juicy and tender.
- Don't rush the sauce reduction – low and slow develops the most intense flavors.
- Save the rendered duck fat – it's liquid gold for future cooking and adds incredible flavor to roasted vegetables.
- If possible, use fresh passion fruit for the most vibrant sauce, but high-quality puree works wonderfully too.
- Pair this dish with a crisp white wine or a light Pinot Noir to complement the rich flavors.
Nutrition Facts
Calories: 795kcal
Carbohydrates: 25g
Protein: 56g
Fat: 50g
Saturated Fat: 18g
Cholesterol: 60mg
