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Duck with redcurrant relish

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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.

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  • 4
(7 ratings)

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