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.
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.