Recipe of the Week: Duck Breasts with Olives

Taking two boneless duck breasts and sandwiching them with different flavours (in this case green olives) makes for a delicious and interesting meal. 

Serves 4-6

Ingredients:

4 pc boneless duck breast 
to taste salt and pepper 
2 tbsp Dijon mustard 
2 tsp fresh thyme, minced
4 tbsp green olives (picholine or castelvetrano), pitted and roughly chopped 

Method:

1) Lay the duck breast, skin side down, on a work surface. Season the meat with salt and pepper, then brush the mustard evenly between all four breasts, then sprinkle each with the thyme.

2) Divide the olives in half and apply to two of the breasts. Take a breast without olives and sandwich on top of the breast with olives. Take three lengths of twine to tie the breasts into a small roast. Repeat with the other breast roast. 

3) Put a pan on the stove and turn the heat to medium. While the pan is still cool, add the two duck roasts. Pan roast the breast, turning occasionally until much of the fat is rendered and the skin on both breasts is golden. Use an internal thermometer to check the doneness - 130°F will be between medium rare and medium. Remove the duck from the pan and rest for 10 minutes in a warm area in the kitchen. 

4) Cut away the twine, then slice the roasts to showcase the olives, and serve.