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.
Skill level: Easy peasy
- 3-4 duck 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.
Nutritional information is for the maximum number of servings
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.