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


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

Nutritional Info *per serving

  • Calories 380
  • Glycemic Load .13
  • Fat 30g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 15g
  • Cholesterol 95mg
  • Sodium 1240mg
  • Potassium 390mg
  • Carbohydrate 4g
  • Fiber 2g
  • Sugars 1g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 35%