Name: Crispy duck with granadilla sauce
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 duck legs; 30.00 ml sesame oil; 15.00 ml fish sauce; 15.00 ml lime juice; 15.00 ml curry paste red; 250.00 ml granadillas pulp; 45.00 ml orange juice; 45.00 ml sherry or Cointreau; 30.00 ml maple syrup; 5.00 ml cornflour maizena; 15.00 ml water; 0.00 fresh coriander; 0.00 lime cut into wedges

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Ingredients (13)

4.00	duck — legs
30.00 ml	sesame oil
15.00 ml	fish sauce
15.00 ml	lime juice
15.00 ml	curry paste — red

Granadilla sauce

250.00 ml	granadillas — pulp
45.00 ml	orange juice
45.00 ml	sherry — or Cointreau
30.00 ml	maple syrup
5.00 ml	cornflour — maizena
15.00 ml	water

To serve

0.00	fresh coriander
0.00	lime — cut into wedges

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Method:

Preheat oven to 180 ºC.
Place duck legs in a roasting dish.
Mix together oil, fish sauce, lime juice and curry paste.
Rub mixture all over duck pieces and pierce skin with a fork.
Roast for 20 minutes, or until golden brown and crispy.

GRANADILLA SAUCE:
Place granadilla pulp, orange juice, sherry (or Contreau) and maple syrup in a saucepan and bring to the boil.
Mix cornflour and water into a paste, add this to the granadilla sauce and whisk until sauce thickens slightly.

To serve:
Slice duck into portions and serve with granadilla sauce, coriander and fresh lime wedges.