Duck in Honey and Sage Sauce With Rhubarb Relish

Tasty Tidbits's Note:

This dish is lovely with its subtle honey, lemon and sage flavours. The rhubarb relish is a wonderful accompaniment. Minted new potatoes and green peas are a good addition. I hope you will like it.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 ounces butter
• 4 prepared duck breasts , cut in half
• 3 shallots , peeled and chopped fine
• 5 tablespoons white wine
• 2 ounces honey
• ½ small lemon, juice of
• 1 tablespoon chopped fresh sage
• 1 slice fresh lemon rind (go once around the lemon with a vegetable peeler)
• salt and black pepper
• 1 cup double cream

RHUBARB RELISH

• ½ red onion , finely chopped
• 4 stalks rhubarb , finely sliced
• ¼ cup dried currant
• ¼ cup sugar
• 2 tablespoons balsamic vinegar

Directions:

1. For the relish, place the onion, rhubarb, currants, sugar and water into a saucepan and simmer 30 minutes until tender.
2. Stir in the balsamic vinegar and cool.
3. Melt the butter in a skillet and lightly fry the duck pieces on both sides.
4. Add the shallots and cook until soft.
5. Carefully remove the duck pieces and keep warm.
6. Strain off any excess fat.
7. Add the wine to the shallots and bring to the boil; stirring, then add the honey and lemon juice.
8. Stir until the honey has dissolved, then add the sage, lemon rind and seasoning.
9. Stir in the cream and heat through thoroughly.
10. Return the duck pieces to the skillet, cover and simmer very gently for 15 minutes, or until tender.
11. Place the duck pieces on a warm serving dish.
12. Remove the lemon rind from the sauce and spoon over duck pieces.
13. Serve garnished with the rhubarb relish and accompanied by minted new potatoes and green peas.

Reviews

[Stinkerbell]

This was a lovely dish. I think my friends are betting rhubarbed out but I had to try this. The sauce for the duck was gorgeous. I loved the relish! I can see using it for other meats as well. I served this with some basamati rice and aspagagus. This is a keeper that I know I will use again (at least the duck and sauce) Thanks!