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Charlie Palmer's Seared Duck with Roasted Walnuts and Green Olive Tapenade

Charlie Palmer’s Seared Duck with Roasted Walnuts and Green Olive Tapenade
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 1/4 cups unshelled California walnuts
  • 4 cups green olives, large, pitted
  • 1/3 cup Capers, drained
  • 1 tbsp garlic, finely chopped
  • 2 tsp thyme, fresh, chopped
  • 1 tbsp orange juice
  • 2 tbsp walnut oil
  • 1/4 cup, plus more as needed, olive oil, extra virgin
  • 6 halves duck breast, boned with skin on (each 7-8 oz., 3 lbs total)
  • Coarse salt as needed



1 Spread unshelled walnuts on baking sheet and place in preheated 350°F 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.

3 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.

4 Set aside. You will have about 1 3/4 cups tapenade.

5 With long, sharp knife, score skin side of duck breasts in diamond pattern. Season generously with salt and pepper. Set aside.

6 Film skillet with olive oil and place over medium high heat. When hot, cook breast halves, skin side down for 3-4 minutes, until well-browned.

7 Turn and cook 3 minutes more, until well-browned outside yet rare inside. Remove from pan and let rest a minute or two.

8 Cut each breast half into lengthwise diagonal slices. Fan slices and place on plate. Place about 1/4 cup tapenade at the side and sprinkle with walnut pieces.

9 Serves 6

Source: Chef Charlie Palmer and California