Duck In Honey And Sage Sauce With Rhubarb Relish

Total Time: 45 mins Preparation 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 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

Recipe

• 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.