Prep 30 mins
Cook 15 mins
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.
- 2 ounces butter
- 4 prepared duck breasts, cut in half
- 3 shallots, peeled and chopped fine
- 5 tablespoons white wine
- 2 ounces honey
- 1⁄2 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
- 1⁄2 red onion, finely chopped
- 4 stalks rhubarb, finely sliced
- 1⁄4 cup dried currant
- 1⁄4 cup sugar
- 2 tablespoons balsamic vinegar
- For the relish, place the onion, rhubarb, currants, sugar and water into a saucepan and simmer 30 minutes until tender.
- Stir in the balsamic vinegar and cool.
- Melt the butter in a skillet and lightly fry the duck pieces on both sides.
- Add the shallots and cook until soft.
- Carefully remove the duck pieces and keep warm.
- Strain off any excess fat.
- Add the wine to the shallots and bring to the boil; stirring, then add the honey and lemon juice.
- Stir until the honey has dissolved, then add the sage, lemon rind and seasoning.
- Stir in the cream and heat through thoroughly.
- Return the duck pieces to the skillet, cover and simmer very gently for 15 minutes, or until tender.
- Place the duck pieces on a warm serving dish.
- Remove the lemon rind from the sauce and spoon over duck pieces.
- Serve garnished with the rhubarb relish and accompanied by minted new potatoes and green peas.
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!