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Smoked Duck Salad with Foie Gras and Walnuts

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
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.
12 walnut halves
1 tablespoon walnut oil
1 tablespoon extra-virgin olive oil
1 tablespoon canola oil
1/2 tablespoon walnut or red wine vinegar (see Note)
1/2 tablespoon sherry vinegar
1/2 shallot, finely chopped
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
Preheat the oven to 400 degrees. 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.


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;

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 654
Fat. Total: 55g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 663mg
% Cal. from Fat: 76%
Cholesterol: 193mg
Protein: 29g
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