Smoked Duck Salad with Foie Gras and Walnuts
- Active Time 15m
- Total Time 15m
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 F. 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.
NOTES: Walnut vinegar is available in specialty markets and by mail order. Smoked duck breast and foie gras terrine and mousse are available in specialty-food stores and by mail order.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
654 calories; 55g total fat; 193mg cholesterol; 663mg sodium; 10g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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