DUCK IN HONEY AND SAGE SAUCE WITH RHUBARB RELISH

Duck in Honey and Sage Sauce With Rhubarb Relish image

Provided by MarieRynr

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 ounces butter
4 prepared duck breasts, cut in half
3 shallots, peeled and chopped fine
5 tablespoons white wine
2 ounces honey
1/2 small lemon, juice of
1 tablespoon chopped fresh sage
1 slice fresh lemon rind (go once around the lemon with a vegetable peeler)
salt and black pepper
1 cup double cream
1/2 red onion, finely chopped
4 stalks rhubarb, finely sliced
1/4 cup dried currant
1/4 cup sugar
2 tablespoons balsamic vinegar

Steps:

For the relish, place the onion, rhubarb, currants, sugar and water into a saucepan and simmer 30 minutes until tender.
Stir in the balsamic vinegar and cool.
Melt the butter in a skillet and lightly fry the duck pieces on both sides.
Add the shallots and cook until soft.
Carefully remove the duck pieces and keep warm.
Strain off any excess fat.
Add the wine to the shallots and bring to the boil; stirring, then add the honey and lemon juice.
Stir until the honey has dissolved, then add the sage, lemon rind and seasoning.
Stir in the cream and heat through thoroughly.
Return the duck pieces to the skillet, cover and simmer very gently for 15 minutes, or until tender.
Place the duck pieces on a warm serving dish.
Remove the lemon rind from the sauce and spoon over duck pieces.
Serve garnished with the rhubarb relish and accompanied by minted new potatoes and green peas.