Duck à la Lilikoi (Gauguin)

(serves 6)

Lilikoi is the Hawaiian word for passion fruit, the juice of which can often be found in the frozen food section of Latin American grocery stores (called maracuyá). If you use fresh fruits, four should yield about ⅓ cup. Cut them in half, scoop out the pulp, juice, and seeds, and press through a strainer. If you can’t fine passion fruit, feel free to substitute orange juice—but be sure to cut down (or omit entirely) the sugar in this recipe.

The sauce can be made while the duck is cooking, but at Gauguin we make it in advance and reheat as much as needed for each order immediately before service. I recommend doing this, as it’s easier not to have to worry about it while you’re frying the duck (and making whatever sides you’re serving with the dish).

Ingredients

4 tablespoons butter (half stick)

¼ cup brandy

⅓ cup passion fruit juice (frozen, bottled, or fresh)

5 teaspoons sugar

6 duck breasts

salt and pepper

Directions

For the Sauce:

Melt the butter in a sauté pan over low to moderate heat and, once melted, let it simmer for one to two minutes, stirring frequently so it doesn’t burn. Carefully pour in the brandy and cook another minute.

Add the passion fruit juice and the sugar and continue cooking, stirring frequently, for another minute or two, until the sauce thickens. Set aside.

For the Duck Breasts:

Slice through the fat on the breasts—but not into the meat—at half-inch intervals, then rotate breasts and score again (i.e., making a cross-hatch design). Season both sides of breasts with salt and pepper.

Using two large, heavy skillets (cast iron works great), place three breasts in each, skin side down, then turn on fire to low to medium heat. The idea is to slowly render the fat so you are left with crispy, golden-brown skin. The rendering process can take 10 to 15 minutes, and be sure to drain off any excess fat from the pan as necessary. (Save the luscious fat for later use—it’s great for frying sliced potatoes!)

Once the skins are golden brown and crispy, turn the breasts over and continue to fry until they reach your desired doneness. Duck breast is traditionally served medium-rare (to an internal temperature of about 135° F), but feel free to cook longer if you prefer.

Remove breasts to a cutting board, cover, and let rest for five minutes. Reheat sauce while breasts are resting.

Cut breasts into half-inch slices, then fan out on serving plates and drizzle with sauce.