Ingredients
- 2 red onions, sliced 1/2 inch thick
- 1/4 cup extra-virgin olive oil
- 2 thyme sprigs
- 8 sage leaves
- Four 6-ounce Pekin duck breasts
- Kosher salt and freshly ground pepper
- 1/2 pound thinly sliced pancetta
- 1 garlic clove, minced
- 1/2 cup chicken or duck demiglace (see Note)
- 2 tablespoons sherry vinegar
- 3 tablespoons walnut oil
- 4 ounces sturdy baby greens, such as red mustard leaves and frisée
Description
Food & Wine
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