What is Connosr Distilled?

Well, we're glad you asked. Connosr Distilled is a free online whisky magazine, bringing you features, articles, community views, interviews, videos and more; it's part of www.connosr.com the social network for whisky enthusiasts.

Seared duck breast with a Glenrothes whisky sauce

Laura Hamilton is chef and proprietor at Queans, a highly acclaimed restaurant in the heart of Royal Leamington Spa, a vibrant regency town in the UK. Laura created Queans around the ethos that ingredients should be sourced, where possible, from independent local producers.

Interview with the author

Love whisky? Join the Whisky Social Network

Whisky Connosr is a social network for people just like you. Creating a profile is free and only takes a minute. Why not join now?

Pan fried breast of wild duck, served on a bed of Puy lentils and butter beans, accompanied by a caramelised onion and Glenrothes single malt whisky gravy

Laura Hamilton shows you how to cook this simple and delicious recipe in the first of our new series of Cooking with Whisky. In the film she discusses the importance of using good quality whisky in your cooking.

Ingredients (serves 4)

  • 4 Wild duck breasts
  • Cooked Puy lentils
  • Cooked Butterbeans
  • 3 Red onions caramelised
  • 25ml Glenrothes whisky
  • ½ litre Strong brown stock
  • Rapeseed oil


  • Heat a heavy based frying pan and add the rapeseed oil.
  • Place the wild duck breasts into the pan and seal each side.
  • Remove from pan and place on a roasting tray.
  • Add a splash more oil to the frying pan, add the caramelised onions, allow to warm.
  • Add the Glenrothes whisky to the pan and Flambé, put the flames out by adding the ½ litre of strong brown stock and reduce by half.
  • Warm the Puy Lentils and butterbeans by immersing in boiling water for 2-3 minutes.
  • Place the duck breasts in a pre-heated oven (180C, 350F, Gas Mark 4) for 5 minutes.
  • Remove from oven, cover with foil and allow to rest while you plate up.
  • Place the Puy lentils and butterbeans in the centre of the plate, slice the duck breast and arrange decoratively on top.
  • Drizzle the caramelised onion and Glenrothes gravy around the outside of the plate.


markjedi1 wrote:

Well, this looks easy enough. I've been experimenting a bit in the kitchen with whisky with mixed results, but this dish looks absolutely mouthwatering. I'll give it a go! Thank you, Connosr, for bringing this new and wonderful column 'Cooking with Whisky' to your e-mag Distilled.

03 June 2011 19:59

jdcook wrote:

I agree with @markjedi - this should be a regular column!

04 June 2011 00:30

Peatpete wrote:

Would love to see more on this, I love the idea of cooking with whisky, but am very hesitant about potentialy wasting good whisky on a failed cooking experiment.

09 June 2011 09:22

Piero wrote:

@Peatpete if you look at the amount that goes it really is no more than a splash - certainly less than a dram. I tried the recipe and was surprised at how much of the flavour comes through from very little whisky.

10 June 2011 07:29

Add a comment

You must be logged in to comment if you don't have an account why not sign up?

Also in this issue