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Duck Salad with Cheese Toasts and Port-Currant Sauce

Ingredients: 2 6-7 oz boneless duck breast halves 8 1 1/2x 1in slices pont l'eveque cheese or brie 8 1 1/2x 1in pc good quality fruit/nut bread; toasted 3 walnut oil 1 1/2 Tablespoon(s) sherry vinegar 6 Cup(s) mixed greens 1/2 Cup(s) walnuts; toasted, chopped 1 port-currant sauce Directions: 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. Contributor: Bon Appetit September 2000
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