Duck breast crostini, caramelized onions and chimichurri with garrigue herbs |

Preparation time: 40 min

Preheat your oven at 400 °F

• Preparation

  Thin out all the herbs for the chimichurri.

  Peel and chop the garlic.

  Finely chop the onion and green onion.

  Prepare the duck breast.

  Trim and cook the crostini if necessary.

• Chimichurri

  Gather all the ingredients in a blender or food processor and process until you have a smooth but fresh texture.

• Duck

  Place the duck breast in a cold pan, fat side down without adding any fat.
  
   Place the pan on minimum heat, then every 3 to 5 minutes, gradually increase the heat. Degrease as you cook.
  
   When the heat is at its highest, remove the duck breast.
  
  Place the duck breasts on a baking sheet in the hot oven for 5 to 6 minutes depending on their size. Take them out and make sure to let them rest for 7 to 8 minutes before cutting them, so that the juices from the meat have time to distribute in the duck breast before cutting.
  
  Translated with DeepL

• Onion marmelade

  Caramelize the onion with the thyme, honey and a dash of olive oil.

  At the end of cooking add salt and pepper.

• On the plate

  Place a little caramelized onion on each crostini and a slice of duck breast. 

  Pour some of the chimichurri sauce on each bite and serve.