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Breast Of Duck With Olive And Almond Salad

Image of Breast Of Duck With Olive And Almond Salad
Ingredients

4 duck breasts

For the salad

100g flaked almonds
2 tomatoes
200g pimento-stuffed green olives
2 shallots, thinly sliced into rings
Small handful of picked flat parsley leaves
3 tbsp olive oil
Juice of lemon

For the sauce

1 large garlic clove
2 egg yolks
Splash of sherry vinegar or red wine vinegar
300ml olive oil
2 tbsp Amontillado sherry

Details

Serves: 4


Method

Preheat the oven to 160°C/gas 3. Make the salad: spread out the almonds on a baking sheet and bake in the oven for about 10 minutes or until golden. Remove from the oven and set aside to cool. Turn the oven setting up to 180°C/gas 4. Blanch the tomatoes in a bowl of boiling water for 20 seconds. Refresh them in cold water and then remove the skins. Quarter them and remove the seeds, then cut them into small dice. Put in a bowl along with the almonds and all the other ingredients. Mix well and season with a good milling of black pepper. Set aside. Make the sauce, crush the garlic to a smooth puree. Place it in a bowl along with the egg yolk and vinegar. Whisk together until the colour lightens. Then add the oil, drop by drop initially, building up to a confident thin stream. Finally whisk in the sherry and, if need be, a splash of warm water to give it the consistency of pourable cream. Score the fat of the duck breasts with a sharp knife in a criss-cross fashion. Season well with salt and pepper. Place them, skin side down, in a heavy cast-iron ovenproof pan. Put it on the stove top and turn up the heat. When the duck has released some of its fat and the breasts are sizzling nicely, give them a quick basting and then put them in the oven for 8 minutes. Remove them from the oven, baste with the fat again and leave to rest in a warm place for a further 10 minutes. To serve, place a pile of the salad on each plate. Slice each duck breast thinly and fan the meat out nicely against the salad. Finally drizzle over the sauce and spoon over any remaining meat juices that gather during the resting period.

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