Duck Breasts with Radicchio and Watercress Recipe

How to make it

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• 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.