Magret de Canard with Walnut Oregano Dressing

Magret de Canard with Walnut Oregano Dressing

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Ingredients

1/4 cup toasted walnuts
2 scallions, chopped
2 cloves garlic
Juice of 1/2 lemon
1 tsp cumin
1 tbsp fresh oregano
1/4 cup olive oil
Salt and pepper to taste
2 duck breasts, fat scored and seasoned with salt and pepper.

Directions

Pulse the walnuts, scallions, garlic, lemon juice, cumin, oregano, olive oil, salt and pepper in a blender until smooth.  Refrigerate until ready to use.

Sear the duck breasts on the fat side for 8 minutes, turn and continue to cook for 6 minutes.  Allow to rest, slice and serve with the dressing.