Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 Gressingham duck breasts in a crisscross pattern, ensuring not to cut into the meat, then season generously with salt and freshly ground black pepper on both sides.

2. 2

   Place the seasoned duck breasts skin-side down in a cold, heavy-bottomed skillet and flash-fry over medium-high heat for 8-10 minutes until the skin is golden brown and crispy, rendering out the fat; pour off excess fat periodically.

3. 3

   Flip the duck breasts and cook for an additional 3-4 minutes on the meat side for medium-rare, then remove the duck from the skillet, tent with foil, and let it rest for 5-7 minutes.

4. 4

   While the duck rests, add 1 tablespoon of olive oil to the same skillet over medium heat, then sauté 500 grams of diced neep and 100 grams of finely sliced red onion for 8-10 minutes until softened.

5. 5

   Stir in the drained and rinsed 400 grams of chickpeas and 1 tablespoon of chopped fresh thyme into the skillet with the neep and onion, cooking for another 3 minutes.

6. 6

   Deglaze the skillet with 50 ml of Scotch whisky, scraping up any browned bits from the bottom, then stir in 2 tablespoons of heather honey, 1 tablespoon of apple cider vinegar, and 50 ml of chicken stock, bringing the mixture to a gentle simmer for 2 minutes to slightly thicken the glaze.

7. 7

   Slice the rested duck breasts against the grain into thick pieces and arrange them over the Neep & Chickpea Skillet, ensuring to drizzle any accumulated pan juices over the dish.