Hazelnut-Crusted Brome Lake Duck Breasts

Hazelnut-Crusted Brome Lake Duck Breasts
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 2 x 12 oz
    (2 x 330 g)

    duck breasts

  • salt and ground pepper

  • extra virgin olive oil

  • 5-6

    slices of baguette, cut 1/2 in. (1 cm) thick

  • 3 Tbsp.
    (45 mL)

    hazelnuts, toasted and crushed

  • 1/4 tsp.
    (1 mL)

    minced orange zest

  • 0.500

    garlic clove, minced

  • 2

    fresh marjoram or thyme, minced

  • 2 Tbsp.
    (30 mL)


  • hazelnut oil to taste


Preheat oven to 350°F (180°C).

Score skin of breasts in a crosshatch pattern. Season.

Heat a skillet on medium; put breasts skin-side down in hot skillet.

Cook 10 minutes or until skin is browned. Turn breasts over and cook 30 seconds.

Drain off excess fait and reserve pan juices

Place breasts skin-side up on a baking sheet.

Bake 5 minutes. When breasts are done, keep them warm 5 minutes.

Hazelnut crust

Brown bread both sides in olive oil. Pat dry with paper towels.

Transfer to a food processor and reduce to coarse breadcrumbs. Add remaining ingredients except honey.

Pulse until ingredients are well blended.

Coat breasts with honey. Cover each breast with 2 Tbsp. (30 mL) hazelnut mixture.

Cut breasts into thin slices and serve with pan juices flavoured with a bit of hazelnut oil.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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