Duck Salad with Cheese Toasts and Port-Currant Sauce

• 2 6- to 7-ounce boneless duck breast halves
• 8 1 1/2x1-inch slices Pont lEveque 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

1. Heat heavy large skillet over medium-high heat.
2. Sprinkle duck breast halves with salt and pepper.
3. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium.
4. Remove duck from heat and let stand 5 minutes.
5. Meanwhile, place 1 cheese slice on each toasted bread piece.
6. Whisk oil and vinegar in large bowl to blend.
7. Season dressing with salt and pepper.
8. Add greens; toss to coat.
9. Divide greens among 4 plates.
10. Place 2 cheese toasts in center of greens on each.
11. Sprinkle walnuts on top.
12. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly.
13. Drizzle warm Port-Currant Sauce around salads and serve.

leveque cheese, bread, walnut oil, sherry wine vinegar, mixed baby greens, walnuts, currant sauce

Taken from www.epicurious.com/recipes/food/views/duck-salad-with-cheese-toasts-and-port-currant-sauce-103874 (may not work)