Duck Salad with Cheese Toasts and Port-Currant Sauce
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Rating
Description
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.
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)
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.
