(2) 6- to 7-ounce boneless duck breast halves
(8) 1 1/2x1-inch slices port 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:
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium Granny Smith apple, peeled, cored, chopped
2 garlic cloves, chopped
3 cups (or bit more) ruby port wine
1 cup chicken stock or canned low-salt chicken broth
1/3 cup dried currants
Port-currant sauce preparation:
Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; saute until onion is tender and golden, about 12 minutes. Add port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)
Duck salad preparation:
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.
Serves 4.
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.
