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Wood Roasted Duck & Red Currant Relish

Red currants are officially in season from July-September so we thought we’d make the most of them with this delicious wood fired dish. We have accompanied wood fired duck with a redcurrant relish – yum!

Wood Fired Duck & Redcurrant Relish

  • 4 duck breasts (about 140g/ 5oz each)
  • Pinch Chinese five-spice powder

For the relish you’ll need:

  • 1 small red onion, chopped
  • 1 small green apple, cored and chopped
  • 1 fat garlic clove, chopped
  • 1 tbsp chopped fresh root ginger
  • 1 large fresh red chilli, chopped (optional)
  • 2 tbsp olive oil
  • 100ml red wine vinegar
  • 2-3 tbsp light muscovado sugar
  • 140g fresh or frozen red currants
  • 2 tbsp balsamic vinegar

Red Currant & Onion Relish

Start by firing up your wood fired oven to reach its optimum temperature. Keep the temperature high to brown/seal food items in the oven, follow this by covering with liquid or a lid then maintain oven above 200°C.

Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the red currants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.

Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.

Heat a wood fired ovenproof frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begins to melt. Spoon over the duck and season.

When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat; allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.