Duck Salad with Cheese Toasts and Port-Currant Sauce

ingredients

• 2 6- to 7/8 cup boneless duck breast halves
• 8 1.5x1 inch slices Pont l'Evê,que cheese or Brie (about 1/3 cup)
• 8 1.5x1 inch pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted
• 3 tablespoons walnut oil or olive oil
• 4 1/2 teaspoons Sherry wine vinegar
• 1 1/2 quarts mixed baby greens
• 1/2 cup walnuts, toasted, chopped
• Port-Currant Sauce

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.