Waterhead Head Chef, Adam Graham, was recently awarded English Lakes Chef of the Year 2017.
He and the team at Waterhead continue to delight us with fantastic dishes in the Bar and Grill Restaurant at Waterhead.
Adam, being awarded Chef of the Year by Simon and Diana Berry
Here, Adam shares his ‘know how’ in preparing this delightful duck starter from Waterhead’s Spring Menu featuring Lakes Distillery, 'The One' whisky . Although it is a fairly straight-forward dish, the secret is to use the very best quality ingredients and to ensure the perfect cooking of the duck. Adam gets two starter portions from one 255g duck breast.
Pan Seared Duck Breast with ‘The One’ Whisky and Orange Glaze
Prepare the Duck:
- Pat the skin of the duck with a paper towel to remove any moisture
- Score the skin diagonally to help it crisp during cooking
- Season with salt and ground black pepper
Cook the Duck:
- Place the duck breast in a cold pan on a medium heat, skin down, without oil
- Cook for 6 – 8 minutes, or until nicely browned and crisp
- Seal the other side for just 30 seconds
- Then place skin side up in the middle of 180 degree oven for 7 – 8 minutes (medium/medium well)
- Allow the duck to rest for about 10 minutes before plating up
Whisky and Orange Glaze:
- 50ml Fresh Orange Juice
- 50ml The Lakes One Whisky
- 10g Caster Sugar
- Combine the three ingredients in a pan, heat and reduce until it forms a syrup
- 4 orange segments
- Julienne of orange peel to add a different flavour and texture
- Carved Duck Breast with Whisky and Orange Glaze
Left to Right: Athony Sutcliffe, Waterhead Manager, Adam Graham, Head Chef, Fernando Sienra, Bartender
Alternatively, Let Chef Cook it for You!
To enjoy this delicious duck and a host of other mouth-watering treats, without having to put the oven on... Call 015394 30708 to book a table at Waterhead's Bar and Grill Restaurant.