This walnut and garlic sauce is typically served with grilled duck breasts
75 g walnut pieces
50 g garlic cloves
250 g walnut oil
1 spoonful of chopped parley
a mortar and pestle, crush the walnuts and the peeled garlic cloves. While doing so, incorporate 2 to 3 spoonfuls of cold water in order to obtain a smooth paste.
Ad the salt and pepper, then slowly pour the oil so that it's well absorbed. Add the parsley.
Transfer to a sauce boat.