Mulard duck breast weighs around 400g and boasts dense, flavorful meat. Marinate 12 hours in walnut oil, honey, strong mustard and fresh tomato reduction. Cooking is quick: 2 to 4 minutes per side on a 250°C plancha, or 6 minutes skin-side then 3 minutes on the BBQ. Score the skin to let fat render through the meat. Serve with remaining marinade or over endive salad with toasted walnuts.

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Ingredients for 4 servings

servings
  1. 2 beautiful Mulard duck breasts of approximately 14 oz (400 g) each

Marinade for the duck breasts:

  1. 0.4 cup (10 cl) of organic walnut oil
  2. 2 tablespoons of liquid honey
  3. 2 tablespoons of strong Dijon mustard
  4. 3 medium garden tomatoes blanched and cut into large dice then reduced in a pan and seasoned (or alternatively 0.8 cup (20 cl) of barbecue sauce or 4 to 5 tablespoons of good tomato coulis)
  5. 3 cloves of garlic, degemmed then crushed and finely chopped
  6. A nice pinch of Espelette pepper
  7. A pinch of dried basil or fresh leaves finely sliced
  8. A pinch of lemon thyme if possible
  9. 2 tablespoons of fresh parsley finely chopped
  10. 1 tablespoon of Madagascar turmeric if you can find it
  11. Freshly ground pepper or Timut pepper
  12. Fleur de sel