1/1 Photo of Silverbeet (Chard) Relish for Duck and Other White Meats
Peter J's Note:
I was cooking duck and saw the idea of serving with rhubarb relish which sounded nice, but then realised what I thought was rhubarb in the fridge was really silverbeet / chard. I decided to go ahead with the relish anyway and adjust everything to give it a slightly more tart taste that goes really well with a rich meat like duck. I haven't tried yet but think it would also be good with chicken and pork if you prefer a relish that is not so sweet. It is up to you how you chop the onion and silverbeet, I normally don't go too far because I like the texture of a few pieces of vegetables showing.
My Private Note
Units: US | Metric
- 1If you are planning to store in a jar sterilize before starting.
- 2Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil.
- 3Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up.
- 4Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.
Browse Our Top Savory Sauces Recipes
You Might Also Like...View All Savory Sauces Recipes
Nutritional Facts for Silverbeet (Chard) Relish for Duck and Other White Meats
Serving Size: 1 (41 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 160.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 198.7 mg
- Total Carbohydrate 40.7 g
- Dietary Fiber 0.9 g
- Sugars 37.8 g
- Protein 0.7 g
The following items or measurements are not included: