Duck with redcurrant relish

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.