Recipe by Paula McIntyre
Spice up your Valentine's Night with this incredible duck recipe by our good friend Paula McIntyre.
2 duck breasts trimmed and fat scored
Salt and pepper to taste
350g mushrooms, halved
35ml Lir Whiskey
25ml light soy sauce
25ml maple syrup
15ml balsamic vinegar
Fresh thyme leaves to garnish
How To Make:
Season the duck with salt and place fat side down in a dry pan over a medium low heat. Allow to the fat to render and become crisp and golden – this could take 10 minutes.
Flip over and cook for another 2 minutes ( more if you like it well done). Remove duck from pan, season with pepper and set aside.
Remove all but 2 tablespoons of the fat ( keep the excess for roasties). Heat the fat until hot and add the mushrooms. Cook until golden.
Add the whiskey and flame.
Add the maple, balsamic and soy and cook juices to spoon coating consistency.
Add any rested duck juices and check seasoning.
Slice the duck and arrange on plates.
Spoon around the mushrooms and sauce & garnish with picked thyme leaves.