Name: Duck breasts with redcurrant & onion relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 4 duck breasts (about 140g/ 5oz each); pinch Chinese five-spice powder; 1small red onion chopped; 1small green apple cored and chopped; 1fat garlic clove chopped; 1 tbsp chopped fresh root ginger; 1large fresh red chilli chopped (optional); 2 tbsp olive oil; 100ml red wine vinegar; 2-3 tbsp light muscovado sugar; 140g fresh or frozen redcurrant; 2 tbsp balsamic vinegar

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Duck breasts with redcurrant & onion relish

Duck breasts with redcurrant & onion relish

Good Food team

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 25 mins - 30 mins

A star rating of 4.7 out of 5.14 ratingsRate

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A simple homemade relish really makes this dish really special, complementing the duck to perfection

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Complete the dish

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Braised red cabbage with cider & apples

A star rating of 4.5 out of 5.80 ratings

Next, see our simple recipe for how to cook duck breast.

Ingredients

Nutrition

Units:

MetricUS

4 duck breasts

(about 140g/ 5oz each)
pinch Chinese five-spice powder

For the relish

1small red onion

chopped
1small green apple

cored and chopped
1fat garlic clove

chopped
1 tbsp chopped fresh root ginger
1large fresh red chilli

chopped (optional)
2 tbsp olive oil
100ml red wine vinegar
2-3 tbsp light muscovado sugar
140g fresh or frozen redcurrant
2 tbsp balsamic vinegar

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Nutrition: per serving

kcal435
fat31g
saturates8g
carbs17g
sugars9.3g
fibre2g
protein23g
salt1.02g

low

Method

step 1

Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
step 2

Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
step 3

Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
step 4

When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.

Recipe from Good Food magazine, September 2005

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A star rating of 4.7 out of 5.14 ratings

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