To prepare the rillettes :
- Mix together the olives, mustard and anchovies.
- Add the walnuts and Fourme d’Ambert. Refrigerate.
To prepare the duck breasts :
- Pare and trim the duck breast, score the fat and create a cavity lengthwise.
- Stuff with the walnut and Fourme d’Ambert mixture and sear skin side down (or split the breast lengthwise, stuff and tie).
- Oven cook to taste at 180° C.
- Garnish with small season vegetables.