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.
- 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
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.
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.