Duck Breasts with Redcurrant & Onion Relish Recipe

Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.

In a saucepan, combine the redcurrants, onion, red wine vinegar, honey, and thyme. Cook over medium heat for 10 minutes, until the onions are softened and the redcurrants have burst.

Meanwhile, heat a skillet over medium-high heat and sear the duck breasts, skin-side down, for 5 minutes, until golden brown. Flip and cook for another 3 minutes for medium-rare or longer for desired doneness. Remove from the skillet and let rest for 5 minutes.

In the same skillet, melt the butter and add the redcurrant and onion mixture. Cook for 2-3 minutes, until heated through.

Slice the duck breasts and serve with the redcurrant and onion relish.