duck-salad-with-cheese-toasts-and-port-currant-sauce-103874.json

{
    "directions": [
        "Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. Meanwhile, place 1 cheese slice on each toasted bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly. Drizzle warm Port-Currant Sauce around salads and serve."
    ],
    "ingredients": [
        "2 6- to 7-ounce boneless duck breast halves",
        "8 1 1/2x1-inch slices Pont l\u2019Ev\u00eaque cheese or Brie (about 3 ounces)",
        "8 1 1/2x1-inch pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted",
        "3 tablespoons walnut oil or olive oil",
        "1 1/2 tablespoons Sherry wine vinegar",
        "6 cups mixed baby greens",
        "1/2 cup walnuts, toasted, chopped",
        "Port-Currant Sauce"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Cheese",
        "Dairy",
        "Duck",
        "Leafy Green",
        "Nut",
        "Poultry",
        "Appetizer",
        "Saut\u00e9",
        "Brie",
        "Currant",
        "Walnut",
        "Port",
        "Fall",
        "Lettuce"
    ],
    "title": "Duck Salad with Cheese Toasts and Port-Currant Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/duck-salad-with-cheese-toasts-and-port-currant-sauce-103874"
}