Name: Duck Salad with Cheese Toasts and Port-Currant Sauce
Yield: Makes 4 (appetizer) servings
Ingredients: 2 6- to 7-ounce boneless duck breast halves; 8 1 1/2x1-inch slices Pont l’Evêque cheese or Brie (about 3 ounces); 8 1 1/2x1-inch pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted; 3 tablespoons walnut oil or olive oil; 1 1/2 tablespoons Sherry wine vinegar; 6 cups mixed baby greens; 1/2 cup walnuts, toasted, chopped; Port-Currant Sauce

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Duck Salad with Cheese Toasts and Port-Currant SauceSusan Bishop

If you are not able to find Pont l'Evêque cheese, either Taleggio or Brie would also work well in this lovely starter from Charlie Trotter's in Chicago.

Recipe information

Yield
Makes 4 (appetizer) servings

Ingredients

2 6- to 7-ounce boneless duck breast halves

8 1 1/2x1-inch slices Pont l’Evêque cheese or Brie (about 3 ounces)

8 1 1/2x1-inch pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted

3 tablespoons walnut oil or olive oil

1 1/2 tablespoons Sherry wine vinegar

6 cups mixed baby greens

1/2 cup walnuts, toasted, chopped

Port-Currant Sauce

Preparation

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 bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly. Drizzle warm Port-Currant Sauce around salads and serve.

TagsSalad American Duck Poultry Brie Cheese Dairy Leafy Greens Vegetable Starter Sear Bon Appétit

Recipe information

Ingredients

Preparation

Recipe notes