Fillet of Duck with Leeks and Nutmeg
7,0 / 10
- 4 duck legs (200 g each)
- 2 Tbsps olive oil
- 2 Leeks (sliced)
- ⅜ cup cream (at least 30% fat)
- 5 slices Italian white bread
- 1 Tbsp dried thyme
How healthy are the main ingredients?white breadolive oilthymeLeekNutmeg
Score the skin of the meat with a sharp knife. Place the meat in a pan skin side down and fry on a small to medium heat for about 8 min until golden brown. Turn and fry on the other side for around 5 min. Baste every now and then with the fat. Remove from the pan, wrap in aluminium foil and rest for around 10 min.
Heat the oil in a pan and fry the leek on a medium heat. Add the cream, season with salt, ground black pepper and nutmeg and braise for 3 to 4 min on a medium heat.
Crumble the bread onto a baking tray and grill until crispy. Stir in the thyme and some salt.
Cut the duck breast into thick slices, arrange on the leek and sprinkle each piece of meat with the breadcrumbs. Season well with ground black pepper and serve immediately.