Duck Breast with Radicchio and Bitter Greens | Williams Sonoma

Duck Breast with Radicchio and Bitter Greens | Williams Sonoma

www.williams-sonoma.com

Duck Breast with Radicchio and Bitter Greens A full-bodied red wine such as a Barbera from Italy or a Syrah from France wonderfully complements the rich flavor

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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 <br> &nbsp taste
  • 2 Tbs. olive oil
  • 2 small heads radicchio
  • 1 cup baby arugula leaves
  • 1/2 cup watercress, red Asian mustard greens or <br> &nbsp dandelion leaves (bite-size pieces) or <br> &nbsp additional whole baby arugula leaves
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 whole boneless duck breast

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