DUCK BREASTS WITH REDCURRANT & ONION RELISH

Duck breasts with redcurrant & onion relish image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 12

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 435 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9.3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.02 milligram of sodium