Duck in Honey and Sage Sauce With Rhubarb Relish

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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