Duck and Roasted Walnut Salad
2 duck breasts
Salt and freshly ground black pepper, to taste
1/2 cup walnuts
Dressing (recipe follows)
1 cucumber, halved, seeded and thinly sliced
2 tablespoons chopped green onions
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.
1 tablespoon raspberry vinegar
2 tablespoons walnut oil
1 tablespoon peanut oil
1 teaspoon soy sauce
2 teaspoons sugar
In a small bowl, whisk together vinegar, oils, soy sauce and sugar.
Use as directed above.