Preheat the oven to gas 6 / 200C / 400°F
Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan
Add the whisky and star anise and bring to the boil
If you flambe the whisky, take the pan off the heat until the flame burns out
Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours
Put the potatoes in a pan and cover with salted water. Simmer for 15 minutes or until softened then drain and let cool slightly
Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper
Place the duck breasts skin side down in a cold frying pan. Turn the heat to medium and fry for 6 minutes until golden, then turn over and fry 30 seconds on the skinless side to seal it
Transfer the duck to a wire rack over an oven tray, skin side up, and cook for 10 minutes for rare, 15 minutes for medium and 18 for well done
Meanwhile, put the green beans in a pan of lightly salted boiling water and boil for 4 minutes - 8 minutes depending on how crunchy/soft you prefer them, drain when ready
Take the duck breasts from the oven and let them rest on a warmed plate for 5 minutes
Meanwhile melt the butter in a pan. Add the potatoes, crushing each slightly in your hand before putting in the pan and toss in the butter
Mix the chopped chives into the potatoes and season to taste with salt & pepper
Warm through the passionfruit sauce
Serve the duck breast on a bed of green beans and crushed potato with the sauce poured over
See my post on gluten-free spirits & liqueurs for more information
