Duck and Roasted Walnut Salad

Name: Duck and Roasted Walnut Salad
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Other
Ingredients: 2 duck breasts; Salt and freshly ground black pepper, to taste; 1/2 cup walnuts; 1 cucumber, halved, seeded and thinly sliced; 2 tablespoons chopped green onions

duck and roasted walnut salad

Cook: 30 min
Total: 55 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Other

Ingredients

Servings

Original recipe

2 duck breasts
Salt and freshly ground black pepper, to taste
1/2 cup walnuts
1 cucumber, halved, seeded and thinly sliced
2 tablespoons chopped green onions

Shopping list for 4

Instructions

1
Preheat oven to 350 degrees. Place duck breasts on a rack in a baking pan and season with salt and pepper; roast for 45 minutes.
2
Let cool and slice thin.
3
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.
4
Prepare dressing. Toss a little dressing with cucumber slices and arrange on a platter; fan duck slices on top.
5
Spoon reserved dressing over top and garnish with roasted walnuts and chopped onion.

Ingredients

Servings

Original recipe

2 duck breasts
Salt and freshly ground black pepper, to taste
1/2 cup walnuts
1 cucumber, halved, seeded and thinly sliced
2 tablespoons chopped green onions

Shopping list for 4

Instructions

1
Preheat oven to 350 degrees. Place duck breasts on a rack in a baking pan and season with salt and pepper; roast for 45 minutes.
2
Let cool and slice thin.
3
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.
4
Prepare dressing. Toss a little dressing with cucumber slices and arrange on a platter; fan duck slices on top.
5
Spoon reserved dressing over top and garnish with roasted walnuts and chopped onion.