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Duck Salad With Cheese Toasts And Port-Currant Sauce

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fingerfood low carb mothers' day dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 6- to 7-ounce boneless duck breast halves

8 1 1/2x1-inch slices Pont l’Evêque 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

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