Cut the passionfruit in half and scoop the flesh and seeds out into a saucepan

Add the whisky and star anise and bring to the boil

Stir in the maple syrup and treacle and bring to boil again. Take off the heat and set aside to infuse the flavours

Meanwhile, score the skin on each duck breast in a criss cross fashion and season with salt & pepper

Place the duck breasts skin side down in a cold frying pan. Turn the heat to medium and fry for 6 minutes until golden, then turn over and fry 30 seconds on the skinless side to seal it

Transfer the duck to a wire rack over an oven tray, skin side up, and cook for 10 minutes for rare, 15 minutes for medium and 18 for well done

Meanwhile, put the green beans in a pan of lightly salted boiling water and boil for 4 minutes - 8 minutes depending on how crunchy/soft you prefer them, drain when ready

Mix the chopped chives into the potatoes and season to taste with salt & pepper