• Yield 6 servings
  • Prep 15 mins
  • Cook 35 mins


1-1/4 cup unshelled California walnuts
4 cups green olives, large, pitted
1/3 cup capers, drained
1 tablespoon garlic, finely chopped
2 teaspoons thyme, fresh, chopped
1 tablespoon orange juice
2 tablespoons walnut oil
1/4 cup plus more as needed, olive oil, extra virgin
3 pounds approximately 6 halves, 7-8 oz. each duck breast halves, boned with skin on
3/4 teaspoon Coarse salt as needed
3/8 teaspoon Black pepper, fresh ground as needed


  1. Spread unshelled walnuts on baking sheet and place in preheated 350F oven for 25 minutes.  Cool.  Shell nuts and break into pieces.  Set aside.
  2. To make tapenade, in food processor chop olives coarsely.  Add capers, garlic, thyme, orange juice and walnut oil and process just to combine.  With motor running, add enough olive oil to make a mixture that is finely textured but not a puree, and is just thick enough to hold its shape.  Set aside.  You will have about 1 3/4 cups tapenade
  3. With long, sharp knife, score skin side of duck breasts in diamond pattern.  Season generously with salt and pepper.  Set aside.
  4. Film skillet with olive oil and place over medium high heat.  When hot, cook breast half skin side down for 3-4 minutes, until well browned.  Turn and cook 3 minutes more, until well browned outside yet rare inside.  Remove from pan and let rest a minute or two.  Cut breast into lengthwise diagonal slices.  Fan slices slightly and place on plate.  Place about 1/4 cup tapenade at the side and sprinkle with walnut pieces.

Dry Creek Kitchen recipe provided courtesy of Charlie Palmer 



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