- 4 duck breast (about 140g/ 5oz each)
- pinch Chinese five-spice powder
For the relish
- 1 small red onion, chopped
- 1 small green apple, cored and chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 fat garlic clove, chopped
- 1 tbsp chopped fresh root ginger
- 1 large fresh red chilli, chopped (optional)
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100ml red wine vinegar
- 2-3 tbsp light muscovado sugar
- 140g fresh or frozen redcurrant
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.