POULTRY in CRUST
A very simple recipe. Really simple!
For this recipe I chose a duck breast but it can be made with chicken breast, also called a supreme in this case, act as for the breast without forgetting to leave the skin white.
It is imperative that the meat has been at room temperature for at least 1 hour before cooking it.
* For a “rosé” cooking, the skin must be well grilled and has become very thin.
Nuts can be replaced by hazelnuts, almonds… but in any case, it is imperative to grind them at the last minute. The duck breasts can be baked in the oven.
For a duck breast :
1 duck breast removed from vacuum and at room temperature for at least 1 hour, 2 tbsp of walnut kernels, 1 tbsp of honey, salt and pepper.
Season the meat of the duck breast with salt and pepper and set aside. During this time, chop then grind the kernels to reduce them to powder. In a bowl, carefully combine the nuts and honey until you get a thick and sticky paste. Season with salt and pepper, mix again and set aside. Put the duck breast skin side down in a frying pan, cook 4/5 minutes then turn it over to give it color on the flesh side and cook 2/3 minutes before putting it back to cook on the skin side. As soon as it is turned over, spread the walnut / honey mixture over the hot flesh and cook for a few more minutes until the desired doneness *. Cut and serve. Nice cuisine to all, Régine