Recipe: Oyster and Dried Duck Breast Skewers

Name: Oyster and Dried Duck Breast Skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: French
Ingredients: Oyster skewers; 48 fine oysters, size 3; 48 ultra-thin slices of dried duck breast (like Parma ham); 5.25 oz (150 g) of fine butter (Échiré if possible); juice of 1 untreated lemon; 2 tablespoons of finely chopped chives

By chef patrick Asfaux 5/5 (4 reviews) · 🍳 3 made it

Recipe Oyster and Dried Duck Breast Skewers - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 10 min

Cook 10 min

Total 20 min

Servings 6 serv.

A simple recipe that reveals itself on the palate as a true festival of flavors. This idea of pairing raw oysters with smoked charcuterie comes from the Atlantic coast. It's the kind of combination that Basques and Landais have practiced for a long time: the salty-smoky notes that awaken the briny essence of the oyster. Here we cook it for just 6 minutes on the grill, wrapped in dried duck breast sliced as thin as Parma ham.

Ingredients for 6 servings

Adjust for

servings

Oyster skewers

48 fine oysters, size 3
48 ultra-thin slices of dried duck breast (like Parma ham)
5.25 oz (150 g) of fine butter (Échiré if possible)
juice of 1 untreated lemon
2 tablespoons of finely chopped chives

Step-by-step directions

1 Open your oysters, discard the first water, shell them and line them up on a cloth.

2 Wrap each oyster with a thin slice of dried duck breast, removing the fat and cutting the slices thin lengthwise.

3 Thread them 8 by 8 onto a skewer, making sure each oyster is well secured.

4 Turn the oven to grill setting, cook the skewers for 3 minutes, flip them over and cook for another 3 minutes.

5 Serve immediately with melted butter mixed with lemon juice and chopped chives. Drizzle a little of this sauce on the skewers, serve the rest in a small saucepan. Eat and tell us what you think! If you have a griddle, this recipe cooked on your plate will be just as excellent.

A chef's advice

Keep the presentation very minimal. A simple plate with skewers in the center still hot, lemon and chive butter served separately in a small sauce boat. The oyster and the duck breast speak for themselves. Add a salad of lamb's lettuce leaf by leaf, a few pine nuts toasted dry, Guérande salt. Zero distractions.