• 3servings
  • 382calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3-4duck breastsSea salt flakes and coarsely

  2. ground black pepper

  3. 1tbsp sunflower oil

  4. 1 small onion, peeled and chopped

  5. 1 small cooking apple, cored, peeled and chopped

  6. 1 level tbsp grated fresh ginger

  7. 1 star anise

  8. 2tbsps red wine vinegar

  9. 4 level tbsp caster sugar

  10. 125g (4oz) redcurrants, stalks removed

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Remove pan from heat and leave the duck to stand for a few mins before slicing it.

  4. To serve: Fan the duck out on plates and spoon the relish over. Serve immediately.


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