The Main Event
Setting the scene
Roqué knew that the scent of almonds drove Wanda wild so he had a dish of the finest Marcona almonds roasting on the stove just to tease and titillate. The kitchen table was prepared with a vase of sweet smelling deep orange freesias and their aroma pervaded the air like springtime. Just in front of these was tonight’s gift – Agent Provocateur Aphrodisiaque Eau de Parfum. She took it and sprayed a little behind her ear encouraging him to kiss her there. A bottle of chilled Provence rose completed the scene. The pink tender duck was served and they were both ready for the Passion fruit sauce to follow very soon.
For 2 lovers
Get on with it…
Pre-heat the oven to 180C. Score the skin of 2 Gressingham duck breasts, season generously then place skin side down into a hot dry frying pan for 5 minutes so it’s crispy & golden. Turn the breasts over & cook for 1 minute then transfer into the hot oven for 15 minutes.
Put 1 tbsp flaked almonds into a small frying pan with 1 tsp salt & 1 tsp caster sugar. Keep everything moving until the salt/sugar disappears & the almonds are golden – this doesn’t take long. Tip into a bowl when cool & crush the nuts (!).
Into a small saucepan put 1 star anise, 30ml Cointreau, 50ml maple syrup & the juice of 1 small orange & cook until reduced by half. Cut in half & scoop out the flesh of 2 passion fruits and stir them into the sauce. Ready to go. Remove the duck breasts from the oven, brush with clear honey & press the almonds into the skin. Leave the breasts to rest – if you can – for a few minutes in a warm place. Slice the duck & drizzle the sauce around it. Serve with a fresh rocket salad & some wild rice to your no doubt very appreciative audience.
Feed the desire…
Star anise is that delightfully fragrant spice so important to Chinese cuisine. Anise is a great stimulator that helps to promote good circulation and a hormone punch – most especially in women to boost the libido which frankly girls is always an asset.