Duck with Beetroot and Red Onion Relish

Duck with Beetroot and Red Onion Relish

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Servings: 4
Calories: 586


  • 3 oranges
  • 4 tbsp oil
  • 1 lb red onions peeled and thinly sliced
  • 4 duck breasts each about 6 oz
  • salt and pepper
  • 1/2 pint red wine
  • 2.5 cm 1/2 inch piece fresh root ginger, peeled and grated
  • 1 1/2 tsp soft brown sugar
  • 7 floz port
  • 6 oz cooked beetroot beet, sliced


  • Grate the zest and squeeze the juice from 2 of the oranges; slice the other orange.
  • Heat the oil in a heavy-based frying pan, add the onions and cook gently, stirring often for 15-20 minutes, until soft and caramelised.
  • Meanwhile, lightly score the duck fat with a sharp knife and rub a little salt into the cuts.
  • Place skin-side up in a roasting tin and tuck the orange slices in between. Roast at 200°C (400°F/gas 6) for 12-15 minutes.
  • Add the wine and orange juice to the onions; bring to the boil and let bubble for about 5 minutes until the liquid is totally reduced.
  • Add the ginger, orange zest, sugar and port, bring to the boil and bubble for 5 minutes until syrupy.
  • Add the beetroot and warm through. Season to taste.
  • Let the duck rest for 5 minutes. Then serve it with the relish and the roasted orange slices.
Calories: 586 kcal
Carbohydrates: 31 g
Protein: 48 g
Fat: 24g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 174 mg
Sodium: 169 mg
Potassium: 1164 mg
Fiber: 5 g
Sugar: 19 g
Vitamin A: 358 IU
Vitamin C: 77 mg
Calcium: 85 mg
Iron: 11 mg
Ingredients Duck
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