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How to make it

  • 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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