Duck breast has a fairly thick, fatty skin. When the breast is seared, some of the fat melts away, flavoring the meat in the process, and the skin turns a lovely golden brown. To accomplish this, place the breast, skin side down, in the pan to start, as this speeds the fat-melting process without overcooking the breast. (The meat should be at least pink, if not deep rose, when done.) Once the skin is brown, turn the breast over to allow the meat to cook in the rendered fat. If desired, remove the skin before serving.A full-bodied red wine such as a Barbera from Italy or a Syrah from France wonderfully complements the rich flavor of the duck and the bitter flavor of the greens.
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