Duck and Roasted Walnut SaladAnononymous 8-30-05 2 duck breasts Salt and freshly ground black pepper, to taste 1/2 cup walnuts 1 cucumber, halved, seeded and thinly sliced 2 tablespoons chopped green onions Dressing 1 tablespoon raspberry vinegar 2 tablespoons walnut oil 1 tablespoon peanut oil 1 teaspoon soy sauce 2 teaspoons sugar 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: In a small bowl, whisk together vinegar, oils, soy sauce and sugar. Use as directed above. Email the recipe Duck And Roasted Walnut Salad to a friend! |


