Recipe: Roasted duck breast/ Foie Gras + passionfruit sauce

Roasted duck breast/ Foie Gras + passionfruit sauce

A succulent duck and foie gras smothered in tangy sauce

Marinated duck
----------------- Ingredients ------------------

​Passionfruit sauce
----------------- Ingredients ------------------

• Duck breast 250g
• Foie Gras 80g
• Sunkist orange 1pc
• Fresh garlic 10g
• Fresh rosemary 5g
• Sea salt 15g
• Black pepper 3g

​• Fresh passionfruit 250g
• Honey 50g
• Orange juice 100g
• Red wine 2oz
• Red onion (chopped) 1 tsp
• Salt 20g
• Pepper 5g

Methods

• Marinate duck breast in fresh herbsand all ingredients for four hours. Cook garlic and red onion in aheated pan and flamed with redwine.
 
• Add passionfruit, honey, orangejuice then season with salt & pepper. Reduce until the mixture is thickenough to coat the back of a spoon.
 
• In a heated frying pan, sear the marinated duck breast until golden brown. Add foie gras and sear.
 
• Place roasted duck breast in an oven preheated to 160° for 12 minutes.
 
• Place roasted duck and foie gras on a plate and serve with seasonal vegetables and passionfruit sauce on the side 

---

Chef in focus
​
THE forty-something Nakhon Si Thammarat native Narawut Narasakul started cooking professionally in 2002 at Bel Aire Princess Bangkok. He was soon snapped up by Grand Hyatt Erawan, Conrad Bangkok, Marriott Executive Apartments, Siam Kempinski, Amari Orchid Pattaya, Rayong Marriott, Courtyard Marriott South Pattaya, Ananda Hua Hin Resort, and since December 2017, Sheraton Hua Hin Resort & Spa, where he holds the Executive Sous chef title. Besides Thai cuisine, he’s also mastered Indian and Middle Eastern cuisines.
 
Sheraton Hua Hin Resort & Spa. 1573 Phetkasem Road, Cha-Am, Phetchaburi 76120.
032 708 000. sheraton.com/huahin