Duck In Honey And Sage Sauce With Rhubarb Relish

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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.

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Steps

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For the relish , place the onion , rhubarb , currants , sugar and water into a saucepan and simmer 30 minutes until tender.

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Stir in the balsamic vinegar and cool.

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Melt the butter in a skillet and lightly fry the duck pieces on both sides.

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Add the shallots and cook until soft.

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Carefully remove the duck pieces and keep warm.

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Strain off any excess fat.

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Add the wine to the shallots and bring to the boil.

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Stirring , then add the honey and lemon juice.

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Stir until the honey has dissolved , then add the sage , lemon rind and seasoning.

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Stir in the cream and heat through thoroughly.

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Return the duck pieces to the skillet , cover and simmer very gently for 15 minutes , or until tender.

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Place the duck pieces on a warm serving dish.

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Remove the lemon rind from the sauce and spoon over duck pieces.

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Serve garnished with the rhubarb relish and accompanied by minted new potatoes and green peas.

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Ingredients

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butter, duck breasts, shallots, white wine, honey, lemon, juice of, fresh sage, fresh lemon rind, salt and black pepper, double cream, red onion, rhubarb, dried currant, sugar, balsamic vinegar