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Ingredients

• 3 Tbs. fresh lemon juice
• 1 tsp. Champagne vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper, plus more, to
  taste
• 2 Tbs. olive oil
• 2 small heads radicchio
• 1 cup baby arugula leaves
• 1/2 cup watercress, red Asian mustard greens or
  dandelion leaves (bite-size pieces) or
  additional whole baby arugula leaves
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 whole boneless duck breast

Description

Duck Breast Has A Fairly Thick, Fatty Skin. When The Breast Is Seared, Some Of The Fat Melts Away, Flavoring The Meat In The Process, And The Skin Turns A Lovely Golden Brown. To Accomplish This, Place The Breast, Skin Side Down, In The Pan To Start, As T

Williams-Sonoma