For the winter grilled duck breast with nut crust, rinse the duck breasts with cold water and carefully pat dry. Carefully peel off the skin and salt and pepper the breasts.
For the nut crust, coarsely chop the nuts and toast them briefly in a pan or grill tray without adding any fat. Cream the butter until fluffy. Stir in nuts, toast crumbs, beaten egg and butter and season with salt and pepper.
Coat the grill with olive oil and sear the duck breasts briefly on both sides. Brush one side with the nut mixture and grill for about 12 minutes on the grill rack over indirect heat until tender pink. Cover and let rest for about 10 minutes, then slice diagonally. Arrange the duck breast with nut crust on preheated plates.