Roasted Walnut Salad with Duck Breast

Recipe By:
Celine
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  • Total Time 80 min Ico-add
  • Yield 2 Servings
  • Level Medium

The freshness of a cucumber salad is pleasantly matched with the flavor of roast duck to produce this dish. The raspberry vinegar and oil dressing adds just the right touch for a summer lunch.
 

Ingredients

  • 2 duck breasts
  • Salt and pepper to taste
  • 1/2 cup walnuts
  • 1 tablespoon raspberry vinegar
  • 2 tablespoons walnut oil
  • 1 tablespoon peanut oil
  • 1 teaspoon soy sauce
  • 2 teaspoons sugar
  • 1 cucumber; halved, seeded and thinly sliced
  • 2 tablespoons green onions, chopped for garnish
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Directions

  1. 1. Preheat oven to 350 degrees F.
  2. 2. Place duck breasts on a rack in a baking pan and season with salt and pepper; roast 45 minutes.
  3. 3. Let cool and slice thin. Spread walnuts on a cookie sheet and roast in oven at same temperature for 10 to 15 minutes or until they are brown and give off a rich, nutty aroma; stir once or twice during cooking.
  4. 4. Prepare dressing by whisking together the raspberry vinegar, walnut oil, peanut oil, soy sauce and sugar.
  5. 5. Toss a little dressing with cucumber slices and arrange on a platter; fan duck slices on top.
  6. 6. Spoon reserved dressing over top and garnish with roasted walnuts and chopped onion.