Duck Breast with Leek

Ingredients

• 4 duck breast fillets (200 g each)
• 5 slices Italian white bread
• 1 tbsp dried thyme
• Salt
• freshly ground pepper
• 2 leek stalks
• 100 ml heavy cream
• freshly grated nutmeg
• 2 tbsp olive oil

Instructions

1. 1.

   Wash the duck breasts, pat dry and remove any feather tips if needed. Score the skin in a diamond pattern with a sharp knife. Place skin-side down in a pan over low to medium heat and brown for about 8 minutes. Flip and cook the flesh side for about 5 minutes, spooning duck fat over the skin occasionally. Remove from the pan and wrap in foil to rest for about 10 minutes.

2. 2.

   Wash, trim, and slice the leeks. Heat 2 tbsp oil in a pan and sauté the leeks over gentle heat, turning frequently. Add the cream, season with salt, pepper, and nutmeg, cover, and simmer for 3-4 minutes over low heat. Crumble the bread onto a baking sheet and grill under the oven broiler, flipping several times until crisp. Mix in thyme and salt. Slice the rested duck breasts into thick pieces and arrange on top of the leeks. Sprinkle each slice with the breadcrumbs, season generously with pepper, and serve immediately.