Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

Name: Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters Jordan almonds or white dragées, finely chopped; 4 servings Cayenne pepper; 227 grams chanterelle mushrooms, thickly sliced if large; 3 Tbsps duck or veal demi-glace (see Note); 936 grams magret duck breasts (about each); 227 grams frisée, pale green and white leaves only, torn into pieces; 1 Tbsp grapeseed oil; 1 Tbsps hazelnut oil; 1 teaspoons chestnut honey; 2 Tbsps fresh lemon juice; 1 Tbsp chopped parsley; 59 milliliters white port; 4 servings Salt and freshly ground black pepper; 1 shallot, minced; 1 Tbsp sherry vinegar; 3 Tbsps unsalted butter; 2 Tbsps walnut oil; 158 milliliters honey wine (see Note) or white port

You can never have too many main course recipes, so give Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad a try. One serving contains 645 calories, 54g of protein, and 35g of fat. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up walnut oil, grapeseed oil, hazelnut oil, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free diet.

Instructions

In a small saucepan, combine the honey wine with 1/4 cup plus 1 tablespoon of the white port, the demi-glace and the lemon juice and bring to a boil. Simmer over moderate heat until reduced to 1/3 cup, about 10 minutes.

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Lemon Juice

White Port

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Sauce Pan

Whisk in 1 tablespoon of the butter and the chestnut honey and season with salt and black pepper.

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Salt And Pepper

Chestnuts

Butter

Honey

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Whisk

Preheat the broiler.

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Broiler

Heat a large skillet.

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Frying Pan

Add the duck, skin side down, and cook over moderate heat until the skin is golden and crisp, 15 minutes; spoon off the fat as it accumulates in the skillet. Season the duck, then turn the breasts skin side up and cook for 7 minutes longer for medium-rare.

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Whole Duck

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Frying Pan

Transfer the duck to a rimmed baking sheet, skin side up, and sprinkle with the chopped Jordan almonds, pressing to adhere.

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Jordan Almonds

Whole Duck

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Baking Sheet

Transfer the duck to the center of the oven and broil for about 2 minutes, or until the sugar is caramelized; turn the baking sheet as necessary for even browning.

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Sugar

Whole Duck

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Baking Sheet

Oven

Let the duck breasts rest before slicing.

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Duck Breast

In a medium skillet, melt the remaining 2 tablespoons of butter.

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Butter

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Frying Pan

Add the chanterelles and cook over moderately high heat, stirring occasionally, until their liquid has evaporated and they are lightly browned, about 8 minutes. Season the chanterelles with salt and black pepper, add the shallot and cook for 1 minute longer.

Ingredients you will need

Salt And Pepper

Chanterelle Mushrooms