Duck and Roasted Walnut Salad
Instructions:
- 2 duck breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup walnuts
- Dressing (recipe follows)
- 1 cucumber, halved, seeded and thinly sliced
- 2 tablespoons chopped green onions
- Preheat oven to 350 degrees.
- Place duck breasts on a rack in a baking pan and season with salt and pepper; roast 45 minutes. Let cool and slice thin.
- Spread walnuts on a cookie sheet and roast at 350 degrees 10 to 15 minutes, or until they are brown and give off a rich, nutty aroma; stir once or twice during cooking.
- Prepare dressing. Toss a little dressing with cucumber slices and arrange on a platter; fan duck slices on top.
- Spoon reserved dressing over top and garnish with roasted walnuts and chopped onion.
- Dressing:
- 1 tablespoon raspberry vinegar
- 2 tablespoons walnut oil
- 1 tablespoon peanut oil
- 1 teaspoon soy sauce
- 2 teaspoons sugar
- In a small bowl, whisk together vinegar, oils, soy sauce and sugar.
- Use as directed above.