Walnut-crusted duck breast

Preparing the duck breast

• Prepare the crust: mix the nuts, rusks and softened butter (and chili pepper if you use it) rather finely. Spread this dough between two sheets of parchment paper in a thin layer and refrigerate for at least 15 minutes.
• Preheat the oven to 200 ° C.
• Remove the skin from the duck breast by pulling it and using a small knife. Cut the skin into thin strips and melt them lightly in a small frying pan or sauté pan. When you have obtained a good spoonful of duck fat, remove the skin, add salt and fry the duck breast in this fat over a fairly high heat. Allow 2 minutes per side.
• Let the duck breast cool for 5 minutes then place it on the crust plate, cut it following the contour of the duck breast. Plan a little wide because the crust will fall on the sides!
• Place the crust on the duck breast and put it in the oven. Allow 8 to 10 minutes depending on the desired doneness (halfway through cooking, turn on the grill so that the crust is nicely browned).
• Meanwhile, off the heat, deglaze the pan with the walnut liqueur, stir and turn off the heat. Add the mustard and set aside.
• Carefully slice the duck breast lengthwise, drizzle with gently warmed sauce.