Duck with 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
Woman's Weekly cookery editor Sue McMahon says: Leave relish to cool, then package in a suitable container and freeze for up to 1 month. Let it defrost before reheating to serve.
- To make the relish: Heat oil in a pan and add onion. Cook
- 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.
- 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.
- Remove pan from heat and leave the duck to stand for a few mins before slicing it.
- To serve: Fan the duck out on plates and spoon the relish over. Serve immediately.
Nutritional information is for the maximum number of servings
Nutritional information per portion
- Calories 382(kcal)
- Fat 16.0g
- Saturates 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.