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Duck and Roasted Walnut Salad

Anononymous 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.

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