How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Duck Salad with Cheese Toasts and Port-Currant Sauce?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Duck Salad with Cheese Toasts and Port-Currant Sauce suitable as salads?

Yes, Duck Salad with Cheese Toasts and Port-Currant Sauce falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Duck Salad with Cheese Toasts and Port-Currant Sauce?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Duck Salad with Cheese Toasts and Port-Currant Sauc

Name: Duck Salad with Cheese Toasts and Port-Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Fresh, crisp and full of flavor — this Duck Salad with Cheese Toasts and Port-Currant Sauce is a must-try. Made with lEveque cheese, bread, walnut oil a…

This Duck Salad with Cheese Toasts and Port-Currant Sauce relies on simple, everyday ingredients such as walnut oil or olive oil, sherry wine vinegar, mixed baby greens and walnuts, toasted, chopped. It comes together quickly and makes 4 servings, at about 1000 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1000 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Duck Salad with Cheese Toasts and Port-Currant Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions