David Neave's simple & delicious duck breast with Scotch whisky

Restaurant duck2 detail

Breast of duck in whisky & marmalade sauce

Chef's top tip:

Choose female duck breasts for this deliciously simple recipe - it will tend to be smaller, and have a better flavour and tenderness.


  • 2 organically reared duck breasts, female ducks if possible
  • A 25ml measure of Scotch whisky; a rich, sherry-matured Speyside works well
  • 50 grams of butter
  • 10ml of your preferred cooking oil
  • 3 teaspoons of orange marmalade


Melt the butter in a pan, then add oil.  

Place the duck breast skin down, and cook till the skin is golden brown.  

Remove from the pan on to an oven tray/baking sheet, and bake in oven at 180° (Celcius), for approximately 10 minutes, or until pink.

Cook the remaining juice in the pan with the orange marmalade and the whisky for a few minutes.

Remove duck from oven and cover and allow to rest for a few minutes, before pouring the sauce over the duck and serving.

Serving suggestion: Serve accompanied by courgettes, carrots, and fondant potatoes.

Serve with courgettes, carrots, turnips and fondant potatoes.

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