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

Easy

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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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
    Apples

    Apple

    ap-pel

    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
    Redcurrant

    Redcurrant

    red-cur-rant

    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…

Method

  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, questions and tips

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nictudge
10th Jun, 2013
5.05
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
21st May, 2012
4.05
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
10th Feb, 2012
5.05
Forgot to rate :-)
bowen192
10th Feb, 2012
5.05
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
10th Feb, 2012
5.05
superb dish,the relish disappeared in no time at all...should have doubled the amount!
i-love-cooking
16th Sep, 2011
5.05
Forgot to rate the recipe with stars, 5 star in my opinion. So very easy to make & so tasty
i-love-cooking
16th Sep, 2011
5.05
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
5th Aug, 2010
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
18th Jan, 2009
5.05
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
22nd Nov, 2008
5.05
Turned out very well... I used frozen cranberries instead of red currants, saved the duck fat for roast potatoes.

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