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. More Incredible Duck Recipes

Marie-Andrée Mugneret
October 1999

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© David Loftus

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 by mail order from Balducci's (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.

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