Duck with redcurrant relish recipe

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serves: 3 - 4
Skill: easy
Cost: not

Nutrition per portion

Calories 382 kCal 19%
Fat 16g 23%
  -  Saturates 4gg 20%
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  • Go for duck if you want to try something different and impress the family. Team it with our sweet and sour redcurrant relish for a perfect meal.


    • 3-4duck breastsSea salt flakes and coarsely
    • ground black pepper
    • For the relish:
    • 1tbsp sunflower oil
    • 1 small onion, peeled and chopped
    • 1 small cooking apple, cored, peeled and chopped
    • 1 level tbsp grated fresh ginger
    • 1 star anise
    • 2tbsps red wine vinegar
    • 4 level tbsp caster sugar
    • 125g (4oz) redcurrants, stalks removed


    • 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.

    Top tip for making Duck with redcurrant relish

    Woman's Weekly cookery editor Sue McMahon says: Leave relish to cool, then package in a suitable container and freeze for up to 1 month. Let it defrost before reheating to serve.

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