Duck in Honey and Sage Sauce with Rhubarb Relish
This exquisite dish of duck in honey and sage sauce, complemented by a tangy rhubarb relish, is a sophisticated choice for any special occasion. The subtle balance of honey, lemon, and sage brings out the best in the tender duck breasts, while the rhubarb relish adds a zesty touch that enhances the flavors perfectly. Serve it with minted new potatoes and green peas for a well-rounded meal that will impress your guests. With a quick preparation and cooking time, it’s a fantastic recipe to enjoy even on a busy day when you want something elegant and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 2 tbsp |
| Duck Breasts | 4 pieces |
| Shallots | 3, finely chopped |
| White Wine | 5 tbsp |
| Honey | 2 tbsp |
| Fresh Sage | 1/2 tsp, finely chopped |
| Fresh Lemon Rind | 1 tsp |
| Red Onion | 1, finely chopped |
| Rhubarb | 1 stalk, chopped |
| Dried Currants | 1/4 cup |
| Sugar | 1/4 cup |
| Heavy Cream | 1/2 cup |
Rhubarb Relish
| Ingredient | Quantity |
|---|---|
| Red Onion | 1, finely chopped |
| Rhubarb | 1 stalk, chopped |
| Dried Currants | 1/4 cup |
| Sugar | 1/4 cup |
| Water | 1/4 cup |
| Balsamic Vinegar | 1 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 960.4 kcal |
| Total Fat | 59.8 g |
| Saturated Fat | 28.1 g |
| Cholesterol | 438.4 mg |
| Sodium | 334.1 mg |
| Carbohydrates | 41.2 g |
| Dietary Fiber | 2 g |
| Sugars | 32.9 g |
| Protein | 61.7 g |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Recipe Servings: 4 servings
Instructions
Rhubarb Relish Preparation:
- Begin by making the rhubarb relish. In a medium saucepan, combine the red onion, chopped rhubarb, currants, sugar, and water.
- Bring the mixture to a gentle simmer, allowing it to cook for 30 minutes or until the rhubarb is tender and the mixture has thickened slightly.
- Stir in the balsamic vinegar, mixing thoroughly to combine. Set aside to cool as it will thicken further upon standing.
Duck in Honey and Sage Sauce:
- In a large skillet, melt the butter over medium heat. Once the butter is melted, carefully place the duck breasts into the skillet and lightly fry them on both sides until golden brown. This should take about 4-5 minutes per side depending on the thickness of the duck breasts.
- Add the finely chopped shallots to the skillet with the duck and cook, stirring occasionally, until the shallots soften and become translucent, about 3-4 minutes.
- Remove the duck breasts from the skillet and set them aside on a warm plate, covering them loosely to keep them warm.
- Strain any excess fat from the skillet, leaving just enough to cook the sauce.
- Pour the white wine into the skillet and bring to a boil, scraping the bottom of the pan to release any flavorful bits left from frying the duck.
- Add the honey and lemon juice to the wine and continue to stir until the honey is fully dissolved into the sauce.
- Stir in the fresh sage, lemon rind, and season with salt and pepper to taste. Allow the sauce to simmer gently for another 3 minutes, letting the flavors meld together.
- Stir in the heavy cream and heat through until the sauce is velvety and smooth, about 2 minutes.
- Return the duck breasts to the skillet, spooning some of the sauce over the top. Cover the skillet and let the duck simmer gently for about 15 minutes, or until the duck is cooked through and tender.
- Once the duck is ready, place the breasts on a warm serving platter. Remove the lemon rind from the sauce and spoon the creamy honey-sage sauce over the duck.
- Serve the duck immediately, garnished with the prepared rhubarb relish on the side.
Suggested Accompaniments:
- Minted new potatoes
- Green peas
Serving Suggestions:
This elegant duck dish is best served with sides that are light and fresh to complement the richness of the sauce. Consider pairing it with minted new potatoes to add a refreshing, herbal contrast. Green peas, lightly seasoned with a hint of butter or olive oil, provide a perfect balance. The tangy rhubarb relish will bring a sweet and sour contrast to the savory duck, adding a layer of complexity that will delight your taste buds.
Tips for Success:
- If you prefer a crispier skin on the duck, you can sear it in a hot skillet before finishing the cooking in the sauce.
- Ensure that the duck is cooked to your preferred level of doneness. Duck breasts are often served medium-rare for the best texture, but feel free to adjust the cooking time to suit your preference.
- The rhubarb relish can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just reheat gently before serving.
This duck in honey and sage sauce with rhubarb relish is a truly delightful dish that brings together sophisticated flavors in a surprisingly simple way. The honey and sage sauce pairs beautifully with the rich duck, while the rhubarb relish provides a refreshing contrast. Whether for a special occasion or a weeknight dinner, this recipe will elevate any meal. Enjoy!
