Duck breasts with redcurrant & onion relish

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Good Food

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1. 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.
2. 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.
3. 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.
4. 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.

Per serving

435 kcalories, protein 23g, carbohydrate 17g, fat 31 g, saturated fat 8g, fibre 2g, salt 1.02 g

Latest comments and suggestions

• goodies

  30 March 2008

  goodies commented on this recipe

  easy and delicious. I used redcurrant jelly instead of the redcurrants, which seemed to work really well. chris mac

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• jennie's

  08 April 2008

  jennie's commented on this recipe

  My daughter made this for me on Mother's Day but used cranberries instead of redcurrants, it was truly delicious!

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• EGJ

  25 April 2008

  EGJ rated and commented on this recipe

  

  Couldn't get redcurrants so used redcurrant jelly instead. My husband rated it 10 out of 10 which is the first time he has rated a new recipe so highly. Will definitely do it again with double the amount of relish so that there will (hopefully) be some left over for serving with other meats.

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• jaqm

  09 July 2008

  jaqm commented on this recipe

  This was such an easy but delicious dish. My hubby said it was the best duck dish he'd had. Will definitely do again. Think I'd make the relish a day ahead as it tasted delicious cold on a sandwich

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• irishcountry-cousin

  07 October 2008

  irishcountry-cousin rated and commented on this recipe

  

  I used the duck fat to fry up some par boiled, sliced potatoes. I also used red currant jelly.

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• Tilly

  22 November 2008

  Tilly rated and commented on this recipe

  

  Turned out very well... I used frozen cranberries instead of red currants, saved the duck fat for roast potatoes.

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• Jean

  18 January 2009

  Jean rated and commented on this recipe

  

  My husband cooked this for us last night. He couldn't get red currants so used blueberries instead. The result was delicious. We will use this recipe again and again. Especially the relish with other recipes.

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Ingredients

• 4 duck breasts (about 140g/ 5oz each)
• pinch Chinese five-spice powder

FOR THE RELISH

• 1 small red onion , chopped
• 1 small green apple , cored and chopped
• 1 fat garlic clove , chopped
• 1 tbsp chopped fresh root ginger
• 1 large fresh red chilli , chopped (optional)
• 2 tbsp olive oil
• 100ml red wine vinegar
• 2-3 tbsp light muscovado sugar
• 140g fresh or frozen redcurrants
• 2 tbsp balsamic vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 15 mins

Cook 30 mins

Ingredients

• 4 duck breasts (about 140g/ 5oz each)
• pinch Chinese five-spice powder

FOR THE RELISH

• 1 small red onion , chopped
• 1 small green apple , cored and chopped
• 1 fat garlic clove , chopped
• 1 tbsp chopped fresh root ginger
• 1 large fresh red chilli , chopped (optional)
• 2 tbsp olive oil
• 100ml red wine vinegar
• 2-3 tbsp light muscovado sugar
• 140g fresh or frozen redcurrants
• 2 tbsp balsamic vinegar

Per serving

435 kcalories, protein 23g, carbohydrate 17g, fat 31 g, saturated fat 8g, fibre 2g, salt 1.02 g

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