Search

Duck with redcurrant relish

(7 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Woman's Weekly's duck and redcurrant relish
Woman's Weekly's duck and redcurrant relish
  • Serves: 3-4

  • Skill level: Easy peasy

Woman's Weekly recipe Go for duck if you want to try something different and impress the family. Team it with our sweet and sour redcurrant relish for a perfect meal.

Ingredients

  • 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.

Method

  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.

Nutritional information is for the maximum number of servings

Nutritional information per portion

  • Low
  • Med
  • High
  • 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.

Your rating

Average rating

  • 4
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter