Wild duck with passion fruit

Generally I am not a fan of fruit-and-meat combinations. The passion fruit here, however, is quite sharp, cutting through the richness of the dark meat and providing a contrast to the pan juices that come from the braised legs. The recipe calls for mallards, which are the most common wild duck on offer. A mallard makes a generous portion for one person or a scanty portion for two persons, so judge your quantities on the size of the meal and the size of your diners.