Charlie Palmer's Seared Duck With Roasted Walnuts And Green Olive Tapenade

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Diamond Nuts


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1 ¼ cups unshelled California walnuts

4 cups green olives, large, pitted

⅓ cup capers, drained

1 tbsp garlic, finely chopped

2 tsp thyme, fresh, chopped

1 tbsp orange juice

2 tbsp walnut oil

¼ 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

Black pepper, fresh ground, as needed

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