On this last visit to France, I loaded up the cooler with good quality magret duck breasts. In addition, I stopped by Jean Louis’ stall and threw in some superior quality duck breasts from his farm. A little more expensive, but I believe worth it.
Today’s dressing for the duck is inspired by a chicken recipe from Bord Bia, the Irish Food Board. I didn’t have any fresh coriander but substituted fresh oregano because I have lots of that and it worked out fine. I think the dressing would be wonderful with other meats as well.
Original recipe: http://qualitykitchen.bordbia.ie/recipes/pan-fried-chicken-with-walnut-lemon-dressing/#
I lightly roasted some fading cherry tomatoes and sauteed some spinach with shallots to accompany the duck.
Magret de Canard with Walnut Oregano Dressing
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.
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.
Oregano dressing sounds great!
Thank you Serena. It was perfect for the duck.
I also really like the way you presented the dish, it look amazing!
Thank you again 🙂
Gorgeous photos. Also, I’m surprised at how accessible this recipe seems even for weeknight dinners. YUM!
Thank you. I try to make it easy on myself 🙂
I don’t blame you. Weeknights are a time challenge for most people. You’ve found a way to make it gourmet! Bravo!
Looking at that duck is making me hungry. I think it’s lacking a little from my diet lately..
Better do something quickly. Could cause faintness 🙂
Rodger that!
Love the photos, and that shot of the crisped skin!
Thank you Sonya.
Stunning and so very perfectly cooked!
Thank you Chica. I love the way the magrets from Jean Louis cook up.
Delicious! I really wish there was a local farm that provided duck meat. I usually have to find it at stores and who knows where they came from.
That’s the problem. My husband I were just discussing finding duck farms in Pennsylvania. Might not be too hard. There are a few organic farms that sell chickens.
There are several local farms in the area that do lamb, beef, pork, and chickens. As far as I can tell though, no duck. I keep looking though!
Reblogged this on global_food.
Nice work – I think I’d want to fill the car with food and hitch up a trailer for wine 😉
We just fill the car with food, jam Jade and the cats in tiny little spaces, then fill the rest of the car with wine 😀
Delicious and perfectly cooked. Beautiful food.
Thank you Tiny.
Yum, looks great! The duck is cooked to perfection!
Thank you Khoa.
I get so jealous when I see you posting those lovely French duck breasts. Nice to see an Irish recipe going along with them this time.
Best,
Conor
I like that Bord Bia. Their recipes are never dull and pedestrian but exciting, colorful and flamboyant. Like the Irish 🙂
You nailed us!
🙂
Reblogged this on Vinrgy and commented:
Such an amazing tasty looking dish, I may try this meal tonight.
Thank you
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I like it