– Large onion
– Olive oil or butter
– Duck breast (one for two people)
– Salt and pepper
– Large tot of malt whisky
– Lemon juice
– Single cream
– Bistro salad or watercress
– Preparation: five minutes
– Cooking: five to seven minutes
1. Peel and cut onion into fairly small pieces. Melt a good nob of butter or some oil in a pan and cook the onion until it goes beyond transparent and starts to caramelise by becoming golden brown (not burned). Take the onion out of the pan and place it on a warm serving plate.
2. Cut the duck breast into pencil-thick slices and cook it in the same pan until pink or, if you prefer it, well-done. Season with salt and pepper. Once cooked, take the duck out of the pan and place it on the serving plate with the onion.
3. Into the same hot pan, pour the malt whisky and deglaze the pan by swishing the malt around to collect the juices ? by doing this you will also burn off the alcohol.
4. Squeeze the juice of a whole lemon into it and immediately add a tablespoon of marmalade, stirring it around to break-up the marmalade.
As it bubbles, pour in some cream and stir it rapidly to make a cream/whisky/marmalade sauce. As soon as this starts to bubble vigorously, remove it from the heat and pour over the onion and duck.
5. Garnish the dish with plenty of bistro salad or watercress and serve immediately to your friends, who by now will be demanding their second malt.