Duck Salad with Cheese Toasts and Port-Currant Sauce

Duck Salad with Cheese Toasts and Port-Currant Sauce
Photo by Susan Bishop

Ingredients

  • 1 ½ tablespoons Sherry wine vinegar
  • 6 cups mixed baby greens
  • 2 6- to 7-ounce boneless duck breast halves
  • 8 1 1/2x1-inch pieces good-quality fruit-and-nut bread (such as walnut-raisin)
  • 3 tablespoons walnut oil or olive oil
  • 8 1 1/2x1-inch slices Pont l'Evque cheese or Brie
  • ½ cup walnuts
  • + 1 more ingredients
    • Port-Currant Sauce

Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. Meanwhile, place 1 cheese slice on each toasted ...

View full recipe at Epicurious

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