Walnut-crusted duck breast

Préparation du magret

• Prepare the crust: finely blend the walnuts, rusks and softened butter (and the chilli if you're using it). Spread this mixture thinly between two sheets of greaseproof paper and chill for at least 15 minutes.
• Preheat the oven to 200°C.
• Remove the skin from the duck breast by pulling it off using a small knife. Cut the skin into thin strips and lightly melt them in a small frying pan or sauté pan. When you have a good spoonful of duck fat, remove the skin, season with salt and pan-fry the duck breast in the fat over a fairly high heat. Allow 2 minutes per side.
• Leave the duck breast to cool for 5 minutes, then place it on the baking tray and cut it to follow the outline of the duck breast. Be careful not to cut too wide, as the crust will fall over the sides!
• Place the crust on the duck breast and place in the oven. Allow to cook for 8 to 10 minutes, depending on how you like it (halfway through cooking, turn on the grill so that the crust is golden brown).
• Meanwhile, off the heat, deglaze the pan with the walnut liqueur, stir and turn off the heat. Add the mustard and set aside.
• Gently slice the duck breast lengthways and gently drizzle over the warmed sauce.