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