Walnut-crusted duck breast
Karine shows us her recipe for duck breast in a walnut crust which brings together the best products from our region.
Ingredients
- 1 duck breast
- 50 g nuts
- 40 g butter
- 25 g of rusks
- 1 teaspoon of Brive purple mustard
- 1 tbsp of walnut liqueur
- Optional: 1 good pinch of Espelette pepper
- Preparation time : 40 mins
- Cooking time : 15 mins
- To 2 people
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.
Karine's advice:
– Do not hesitate to store the walnut crust in the freezer so that it firms up more quickly
– If you serve this duck as a single dish, allow 3 breasts for 4 people. Use a very sharp knife so as not to damage the crust.
– You can serve as an accompaniment Millassou.
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