Name: Duck with redcurrant relish recipe
Yield: Serves: 3–4
Ingredients: 3-4duck breastsSea salt flakes and coarsely; ground black pepper

By GoodtoKnow

published 16 July 2009

in Recipes

Go for duck if you want to try something different and impress the family. Team it with our sweet and sour redcurrant relish for a perfect meal.

Ingredients

3-4duck breastsSea salt flakes and coarsely
ground black pepper

For the relish:

1tbsp sunflower oil
1 small onion, peeled and chopped
1 small cooking apple, cored, peeled and chopped
1 level tbsp grated fresh ginger
1 star anise
2tbsps red wine vinegar
4 level tbsp caster sugar
125g (4oz) redcurrants, stalks removed

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Method

To make the relish: Heat oil in a pan and add onion. Cook
over a medium heat for about 5 mins, until it starts to soften, then add apple, ginger and star anise. Continue to cook over a low heat, stirring, until apple has softened. Add the vinegar and sugar and stir until the sugar has dissolved, then add redcurrants and cook for 5-7 mins, or until fruit has softened. Keep sauce warm while cooking the duck.
To cook the duck: Heat a heavy-based frying pan until hot. Using a sharp knife, score duck skin in a criss-cross pattern, cutting through almost to the flesh. Rub salt and pepper into flesh. Cook duck in pan, skin-side down, until the fat begins to melt. Use a heatproof spatula to press down on the duck while it cooks. When skin is crispy (after about 3-4 mins), turn duck over, lower heat and cook for at least 5-7 mins, depending on how well done you like your duck.
Remove pan from heat and leave the duck to stand for a few mins before slicing it.
To serve: Fan the duck out on plates and spoon the relish over. Serve immediately.

Top Tip for making Duck with redcurrant relish

Woman's Weekly cookery editor Sue McMahon says: Leave relish to cool, then package in a suitable container and freeze for up to 1 month. Let it defrost before reheating to serve.

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