Ingredients

The following ingredients have 4 Servings
  • 4 duck legs (200 g each)
  • 2 Tbsps olive oil
  • 2 Leeks (sliced)
  • 0.375 cup cream (at least 30% fat)
  • Nutmeg
  • 5 slices Italian white bread
  • 1 Tbsp dried thyme

Instruction

  • 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.