- Cook Time
- Prep Time
- 6 ServingsServings
- 1 1/4 cups unshelled California walnuts
- 4 cups green olives, large, pitted
- 1/3 cup Capers, drained
- 1 tbsp garlic, finely chopped
- 2 tsp thyme, fresh, chopped
- 1 tbsp orange juice
- 2 tbsp walnut oil
- 1/4 cup, plus more as needed, olive oil, extra virgin
- 6 halves duck breast, boned with skin on (each 7-8 oz., 3 lbs total)
- Coarse salt as needed
1 Spread unshelled walnuts on baking sheet and place in preheated 350°F oven for 25 minutes. Cool. Shell nuts and break into pieces. Set aside
2 To make tapenade, in food processor chop olives coarsely. Add capers, garlic, thyme, orange juice and walnut oil and process just to combine.
3 With motor running, add enough olive oil to make a mixture that is finely textured, but not a puree, and is just thick enough to hold its shape.
4 Set aside. You will have about 1 3/4 cups tapenade.
5 With long, sharp knife, score skin side of duck breasts in diamond pattern. Season generously with salt and pepper. Set aside.
6 Film skillet with olive oil and place over medium high heat. When hot, cook breast halves, skin side down for 3-4 minutes, until well-browned.
7 Turn and cook 3 minutes more, until well-browned outside yet rare inside. Remove from pan and let rest a minute or two.
8 Cut each breast half into lengthwise diagonal slices. Fan slices and place on plate. Place about 1/4 cup tapenade at the side and sprinkle with walnut pieces.
9 Serves 6
Source: Chef Charlie Palmer and California