Magret de Canard with Walnut Oregano Dressing

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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.

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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.

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Original recipe: http://qualitykitchen.bordbia.ie/recipes/pan-fried-chicken-with-walnut-lemon-dressing/#

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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.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, Irish, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

31 Responses to Magret de Canard with Walnut Oregano Dressing

  1. Serena says:

    Oregano dressing sounds great!

  2. Gorgeous photos. Also, I’m surprised at how accessible this recipe seems even for weeknight dinners. YUM!

  3. Looking at that duck is making me hungry. I think it’s lacking a little from my diet lately..

  4. andmorefood says:

    Love the photos, and that shot of the crisped skin!

  5. Stunning and so very perfectly cooked!

  6. 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.

  7. Mad Dog says:

    Nice work – I think I’d want to fill the car with food and hitch up a trailer for wine ;-)

  8. Delicious and perfectly cooked. Beautiful food.

  9. KhoaSinclair says:

    Yum, looks great! The duck is cooked to perfection!

  10. Conor Bofin says:

    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

  11. vinrgyvin says:

    Reblogged this on Vinrgy and commented:
    Such an amazing tasty looking dish, I may try this meal tonight.
    Thank you

  12. Pingback: Orange and Chili Duck with Stir Fried Vegetables and Noodles | Chica Andaluza

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