Duck Salad with Cheese Toasts and Port-Currant Sauce

Ingredients

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

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