Slow-Roasted Duck Breast with Cupuaçú Sauce

Duck pairs well with flavours from all over the world and cooking duck with a sweet fruit sauce is classic. I decided to experiment with fruits for a small duck breast, one that would cook quickly for a week-night dinner, and thought of cupuaçu (see Glossary) because I love its banana-like consistency and its tangy qualities fit perfectly with the outer layer of fat and the sweetness of the duck meat. Serve with a green vegetable such as