Duck breasts with redcurrant & onion relish

Duck breasts with redcurrant & onion relish

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(9 ratings)

Prep: 10 mins - 15 mins Cook: 25 mins - 30 mins


Serves 4
A simple homemade relish really makes this dish really special, complementing the duck to perfection

Nutrition and extra info

Nutrition: per serving

  • kcal435
  • fat31g
  • saturates8g
  • carbs17g
  • sugars9.3g
  • fibre2g
  • protein23g
  • salt1.02g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

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Comments (15)

nictudge's picture

will do again... the duck breast was nice and moist and the relish was gorgeous...I didnt have any red wine vinegar so I used an apple and cranberry balsamic... gorgeous

mrleary's picture

This was delicious! I couldn't get any packs of redcurrants or cranberries so used a pack of frozen summer fruits.The sharpness of the chutney complemented the duck very nicely.

bowen192's picture

Forgot to rate :-)

bowen192's picture

Beautiful! Like others I used redcurrant jelly. Also had no red wine vinegar so mixed some additional balsamic vinegar with port and the relish was lovely! Unlike others I found the timings perfect for medium rare. Yum, will definitely make again.

erinsdaddy's picture

superb dish,the relish disappeared in no time at all...should have doubled the amount!

i-love-cooking's picture

Forgot to rate the recipe with stars, 5 star in my opinion. So very easy to make & so tasty

i-love-cooking's picture

I cooked this last night and it went down a treat. My only criticism was that the skin didn't go nice & crispy. Everything else was so tasty. I used redcurrant jelly instead of fresh which did make the relish a little sloppy. Will definitely use this recipe again.

mrswife's picture

This was absolutely gorgeous. I used redcurrant jelly for the relish as I had some already and it worked really well. Had it with Dauphinoise potatoes, which went down a treat

jeanius's picture

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.

happydays95's picture

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

irishcountry-cousin's picture

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

jaqmitch's picture

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

recipes4me's picture

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.

jennem's picture

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

chrismac's picture

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

chris mac

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