warm duck breast saladrating:
from Robert Neuschul
Two duck breasts, a double handful of broken walnuts, a tablespoon of walnut oil, a teaspoon of duck fat, a tablespoon of olive oil, about a dozen chestnut mushrooms, 2-3 cloves of garlic, a goodly mixed handful of rockett, baby spinach or other leaves of your choice, some paprika,
savory, salt and pepper.
Slice the duck breasts into 1/4" slices. Coarsely chop the leaves.
Gently warm the walnuts in the walnut oil, then add chopped mushrooms and crushed garlic, salt and pepper and about half a teaspoon of sweet paprika. Allow to blend gently; stirring regularly. When the pan begins to dry down as the mushrooms absorb the walnut oil add the olive oil and reduce heat as much as possible.
Warm a pan with the duck fat. When you've turned the camembert turn the heat up under the duck fat to about half heat on a large burner and drop the duck breasts in; allow slices to glaze on one side, then turn over and as soon as the other side of the slices starts to glaze turn off the heat. Mix in the walnut/mushroom mix, then add the chopped leaves and stir in well.
Serve with a good glass of burgundy or cotes du rhone.