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Smoked Duck Salad with Foie Gras and Walnuts
Don't let the ingredients in this recipe scare you away. It's worth a trip to a specialty market - and it's simple to prepare.
Directions
- Preheat the oven to 400°. Put the walnuts on a pie plate and bake for 6 minutes, or until fragrant and browned. Let cool, then coarsely chop.
- In a large bowl, whisk the walnut, olive and canola oils with the walnut and sherry vinegars. Add the shallot and season with salt and pepper. Add the salad greens and tomatoes and toss to coat.
- Mound the salad on plates and top with alternating slices of duck breast and foie gras. Sprinkle the foie gras with sea salt, garnish with the chives and serve.
Note: Walnut vinegar is available by mail order from Sutton Place Gourmet (800-346-8763). Smoked duck breast and foie gras terrine and mousse are available in specialty-food stores and by mail order from D'Artagnan (800-327-8246)
Marie-Andrée Mugneret, Food & Wine Magazine
Copyright © American Express Publishing Corporation. All Rights Reserved
THE PERFECT ACCOMPANIMENT TO THIS RECIPE
 Light Roast
Prep Time: 30 minutes
Serving Size: 4
Ingredients:
- 12 walnut halves
- 1 tablespoon walnut oil
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon walnut or red wine vinegar (see Note)
- 1/2 tablespoon sherry vinegar
- 1/2 shallot, finely chopped
- Salt and freshly ground pepper
- 4 cups packed mixed salad greens
- 16 cherry tomatoes, halved
- 3/4 pound smoked duck breast (see Note), skin removed, sliced crosswise 3/4 inch thick
- 3/4 pound chilled foie gras terrine or mousse (see Note), chilled and sliced to match the duck breast
- Fine sea salt
- Chives, for garnish
SIMILAR RECIPES
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Deep Fried Savory Tarts
Green Hearted Meatballs
Mint Frittata
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