Blend the orange juice with the cornflour. In a small saucepan, soften the shallots in the oil. Add the sugar and vinegar and cook until the mixture caramelizes. Carefully add the sherry and reduce by half. Stir in the orange juice and zest. Simmer gently until the sauce thickens. Heat a frying pan until hot then add the duck breasts skin side down. Cook for 5 minutes or until the skin browns. Place skin side up in a small roasting tin and season with the salt, pepper, allspice and cinnamon. Cook in a preheated oven at 220?C, 425F, gas mark 7 for 10-20 minutes, depending on how well done you like duck. Set aside and keep warm. Skim the fat from the duck juices and add the juices to the orange sauce with the scooped out flesh of the passion fruits and the parsley. Adjust seasoning. To serve, slice the duck and pour the sauce over the top. NOTES : Orange and passion fruit makes a wonderful accompaniment to these moist farmhouse duckling breasts.