Duck In Honey And Sage Sauce With Rhubarb Relish

Name: Duck In Honey And Sage Sauce With Rhubarb Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces butter; 4 prepared duck breasts, cut in half; 3 shallots, peeled and chopped fine; 5 tablespoons white 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; RHUBARB RELISH; 1/2 red onion, finely chopped; 4 stalks rhubarb, finely sliced; 1/4 cup dried currant; 1/4 cup sugar; 2 tablespoons balsamic vinegar

Servings: persons

2 ounces butter
4 prepared duck breasts, cut in half
3 shallots, peeled and chopped fine
5 tablespoons white 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
RHUBARB RELISH
1/2 red onion, finely chopped
4 stalks rhubarb, finely sliced
1/4 cup dried currant
1/4 cup sugar
2 tablespoons balsamic vinegar

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.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ounces butter, 4 prepared duck breasts, cut in half, 3 shallots, peeled and chopped fine, 5 tablespoons white wine, and more.

Yes, Duck In Honey And Sage Sauce With Rhubarb Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!