Hazelnut Crusted Duck Breast
- 2 cups hazelnuts, chopped and lightly toasted
- 1 tablespoon fresh thyme leaves
- 1/8 teaspoon white pepper
- 2 duck breasts, tenderloin removed, skinned and pounded out
Preheat oven to 350 degrees F.
Combine the hazelnuts, thyme leaves, white pepper and 2 tablespoons of olive oil. Sear both sides of the breasts in a heated saute pan with 2 tablespoons of the olive oil. Coat topside of the duck with the hazelnut crust and place in the oven for about 3 minutes or until medium rare. Remove the duck from the oven and let rest for about 30 seconds before slicing.
Recipe courtesy of The Church Brew Works, Pittsburgh