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Duck with Redcurrant & Onion Relish

Posted by in Recipes on Oct 17, 2013 . 0 Comments.

So, what do you need? Well to feed two hungry people I used;

3 x Duck Breast

Chinese Five Spice powder

1 x red onion chopped

1 x green apple chopped

1 x fat garlic clove chopped

1 tbsp fresh root ginger chopped/grated

100ml red wine vinegar

2.5 tbsp light muscavado sugar

140g redcurrants

2 tbsp balsmaic vinegar

Now a quick word on sourcing Redcurrants! I could not find any and subsequently was led on a wild goose chase around multiple supermarkets and small shops! If you cant get hold of them fresh, have a look for a frozen summer fruits bag, and pinch them out of there at home! There is normally just enough, and you can always get hold of some redcurrant jelly to spice things up a little more if needs be!

Whack the onion, apple, garlic, and ginger in the pan with some olive oil and fry gently until soft (about 10 mins max). Then pour in the vingar and let it bubble down until reduced by half. Then add 100ml of water and the sugar. Cook this until it has reduced by around two thirds and thickening. Stir in the redcurrants, possibly a bit of the jelly, and the balsamic vingar, and cook  for another 5 mins. This can be made lil in advance ans also stores pretty well!

Now all you have to do is the duck, and whatever else you might like to chuck with this dish. My choice.... Some creamy mash and asparagus! Using a pretty sharp knife slice just through the ducks skin in a cross pattern. Season with salt and pepper and run with the chinese five spice seasoning. I think its easiest to cook these in the oven, preheated to around 190degrees celsius. Place them skin down to start and cook for around 20 mins max. They should be perfectly pink and juicy, YES!!!! If youre not too keen on the juicy pinkness, just let them rest a while longer. Slice and serve, kapow!


Last update: Oct 17, 2013


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