Delicious Pistachio Crusted Duck Breast Recipe: Easy & Quick

Name: Delicious Pistachio Crusted Duck Breast Recipe: Easy & Quick
Prep time: 6 min
Cook time: 15 min
Total time: 31 min
Yield: 2
Cuisine: French
Ingredients: 400 grams Duck Breast; 140 grams Unsalted Pistachios; 100 grams Butter; 2 pinches Fleur de Sel

Indulge in this exquisite pistachio-crusted duck breast recipe, perfect for a gourmet meal at home. This recipe guides you through creating a perfectly seared duck breast with a flavorful pistachio crust, ensuring a tender and juicy result. Ideal for impressing guests or a special dinner.

#Duck Breast

#Pistachio Crust

#Gourmet

#Main Course

#French Cuisine

#Special Occasion

Perfectly Seared Duck Breast Skin

Recipe Information

Prep Time

15m

Cook Time

31m

Total Time

Servings

Medium

French

Nutrition (per serving)

650

Calories

32g

Protein

Carbs

57g

Fat

Pistachio Crust Application

Ingredients

Duck Breast
400 grams
Unsalted Pistachios
140 grams

Butter
100 grams
Fleur de Sel
2 pinches

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rolled Duck Breast Ready to Cook

Instructions

0/6 completed

1
In a food processor, combine unsalted pistachios, butter, and fleur de sel. Process until a coarse paste forms for the crust.
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2m
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In a food processor, combine unsalted pistachios, butter, and fleur de sel. Process until a coarse paste forms for the crust.
2m
Ensure pistachios are unsalted to control the seasoning. The texture should be coarse, not a fine powder.
2
Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and pepper.
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1m
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Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and pepper.
1m
Scoring helps render fat evenly and prevents the skin from curling.

3
Place the duck breast skin-side down in a cold pan. Cook over low heat to slowly render the fat and achieve a beautiful golden-brown and crispy skin. This step ensures a rich flavor.
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8m
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Place the duck breast skin-side down in a cold pan. Cook over low heat to slowly render the fat and achieve a beautiful golden-brown and crispy skin. This step ensures a rich flavor.
8m
Start with a cold pan to slowly render the fat without burning the skin. This makes the skin incredibly crispy.
4
Remove the duck breast from the pan. Spread the pistachio crust mixture evenly over the skin side. Place in the refrigerator for 10 minutes to allow the crust to set.
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10m
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Remove the duck breast from the pan. Spread the pistachio crust mixture evenly over the skin side. Place in the refrigerator for 10 minutes to allow the crust to set.
10m
Cooling helps the crust adhere better and provides a firmer texture for rolling.
5
Carefully roll the duck breast tightly with the pistachio crust on the outside. Ensure it is rolled firmly to maintain its shape during final cooking.
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2m
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Carefully roll the duck breast tightly with the pistachio crust on the outside. Ensure it is rolled firmly to maintain its shape during final cooking.
2m
Use parchment paper or plastic wrap to assist in rolling tightly if needed.

6
Cook the rolled duck breast to your desired doneness, either in a pan or oven. Slice and serve immediately.
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5m
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Cook the rolled duck breast to your desired doneness, either in a pan or oven. Slice and serve immediately.
5m
For a medium-rare finish, cook to an internal temperature of 130-135°F (54-57°C).