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.
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.