Duck with redcurrant relish

  • Woman's Weekly's duck and redcurrant relish


  • 3-4duck breastsSea salt flakes and coarsely
  • ground black pepper
For the relish:
  • 1tbsp sunflower oil
  • 1 small onion, peeled and chopped
  • 1 small cooking apple, cored, peeled and chopped
  • 1 level tbsp grated fresh ginger
  • 1 star anise
  • 2tbsps red wine vinegar
  • 4 level tbsp caster sugar
  • 125g (4oz) redcurrants, stalks removed


    1. To make the relish: Heat oil in a pan and add onion. Cook
    2. over a medium heat for about 5 mins, until it starts to soften, then add apple, ginger and star anise. Continue to cook over a low heat, stirring, until apple has softened. Add the vinegar and sugar and stir until the sugar has dissolved, then add redcurrants and cook for 5-7 mins, or until fruit has softened. Keep sauce warm while cooking the duck.
    3. To cook the duck: Heat a heavy-based frying pan until hot. Using a sharp knife, score duck skin in a criss-cross pattern, cutting through almost to the flesh. Rub salt and pepper into flesh. Cook duck in pan, skin-side down, until the fat begins to melt. Use a heatproof spatula to press down on the duck while it cooks. When skin is crispy (after about 3-4 mins), turn duck over, lower heat and cook for at least 5-7 mins, depending on how well done you like your duck.
    4. Remove pan from heat and leave the duck to stand for a few mins before slicing it.
    5. To serve: Fan the duck out on plates and spoon the relish over. Serve immediately.

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