Recipe

Duck Breasts With Radicchio And Watercress Recipe

	Chefmeow / All my dishes 1 year, 1 month ago If you like duck you will love this one. Enjoy Prep:10m Cook:10m Servings:2	Chefmeow
	main duck breast watercress raddicchio easy colorful arugula

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Ingredients

3 tablespoons fresh lemon juice

1 teaspoon champagne vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 small radicchio heads

1 cup baby arugula leaves

1/2 cup watercress

2 tablespoons chopped fresh flat-leaf parsley

1 whole boneless duck breast

Directions

In a bowl whisk together the lemon juice, vinegar, 1/2 teaspoon of the salt and pepper.

While whisking slowly drizzle in the olive oil to make a thick vinaigrette.

Using a sharp knife cut away the hard white core from the base of the radicchio.

Cut the head lengthwise into slices 1/4 inch thick then separate the layers and remove core.

Put the radicchio in the bowl with the vinaigrette.

Add the arugula watercress and parsley and gently mix then set aside.

Pat the duck breast dry.

In a fry pan over high heat warm the remaining 1/2 teaspoon salt.

When it is hot add the duck breast skin side down.

Reduce heat to medium high and cook 7 minutes.

Turn the duck breast over and cook the other side 4 minutes.

Cover the pan and cook 4 minutes more.

Drain briefly on paper towels.

Transfer duck breast to a cutting board and use a knife to separate the breast halves.

Cut each breast half crosswise into slices 1/4 inch thick.

Heap the radicchio mixture in a bowl or on a platter fluffing up the middle and arrange the duck slices on top giving them a final sprinkling of pepper.

Serve while the duck is still warm.

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