Recipe courtesy of The Church Brew Works

Hazelnut Crusted Duck Breast

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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.