Duck Breast Warm Goat Cheese Salad

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Leite's Culinaria


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4 medium duck breasts, skin on

Salt and pepper

Four 1 1/2-ounce medallions goat cheese

1 egg, lightly whisked with 2 tablespoons water

1 cup bread crumbs

2 tablespoons canola oil

1/4 cup red wine vinegar

1/3 cup walnuts, toasted and chopped

4 cups mesclun greens, cleaned

Gourmet or homemade fruit chutney

1/4 cup snow pea sprouts

4 teaspoons thyme leaves

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