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, PA
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!