Duck Breast stuffed with Fourme d’Ambert

Duck Breast stuffed with Fourme d’Ambert Print the recipe


  • 4 duck breasts

For the rillettes :

  • 150 g green olives
  • 150 g black olives
  • 300 g walnut kernels
  • 1 table spoon of mustard
  • 8 g salted anchovies
  • 150 g Fourme d’Ambert




To prepare the rillettes :

  1. Mix together the olives, mustard and anchovies.
  2. Add the walnuts and Fourme d’Ambert. Refrigerate.

To prepare the duck breasts :

  1. Pare and trim the duck breast, score the fat and create a cavity lengthwise.
  2. Stuff with the walnut and Fourme d’Ambert mixture and sear skin side down (or split the breast lengthwise, stuff and tie).
  3. Oven cook to taste at 180° C.
  4. Garnish with small season vegetables.

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