Duck breasts with redcurrant & onion relish

Duck breasts with redcurrant & onion relish

  • 1
  • 2
  • 3
  • 4
  • 5
(10 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


  • 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



    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Jun, 2013
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
21st May, 2012
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.
10th Feb, 2012
Forgot to rate :-)
10th Feb, 2012
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.
10th Feb, 2012
superb dish,the relish disappeared in no time at all...should have doubled the amount!
16th Sep, 2011
Forgot to rate the recipe with stars, 5 star in my opinion. So very easy to make & so tasty
16th Sep, 2011
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.
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
18th Jan, 2009
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.
22nd Nov, 2008
Turned out very well... I used frozen cranberries instead of red currants, saved the duck fat for roast potatoes.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?