Aillade (with duck breast)

Diana Henry's intense garlic sauce with walnuts makes a great accompaniment to succulent, lightly-cooked duck
By Diana Henry
Aillade (with duck breast)
  • Rating:
  • Serves: 1
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 7 cloves garlic
  • 75 g walnuts
  • 150 ml walnut oil
  • 1� tbsp flat leaf parsley, chopped
  • olive oil

To serve

  • rare duck breast
  • watercress, to serve

Method

1. Pound together the garlic and walnuts - either in a mortar or in a food processor using the pulse button.

2. Slowly drizzle in the walnut oil until you have a thick sauce. Season to taste with salt and pepper and stir in the flat-leaf parsley.

3. Serve with a rare duck breast and a bunch of fresh watercress.

Rate This Recipe

1
2
3
4
5