SMOKED DUCK SALAD w/FOIE GRAS & WALNUTS

By BobD

Ingredients

• 4 SERVINGS
• 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
• • 1/2 tablespoon sherry wine vinegar
• • 1/2 shallot, finely chopped
• • salt and freshly ground pepper
• • 4 cups packed mixed salad greens
• • 16 grape tomatoes, halved
• • 3/4 pound smoked duck breast, skin removed, sliced crosswise 3/4 inch thick
• • 3/4 pound chilled foie gras terrine or mousse, chilled and sliced to match the duck breast
• • fine sea salt
• • chives, for garnish

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat the oven to 400°. Put the walnuts in a pie plate and bake for 6 minutes, or until fragrant and browned. Let cool, then coarsely chop.

2. 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.

3. 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.