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Score the duck skin by cutting into the fatty layer, careful not too deep to reach the duck meat. Make cuts from edge to edge across each duck breast and rotate the duck breast and continue making cuts in the other direction for a crisscross pattern.
Flip the duck breast and continue cooking over medium heat gently for another 7-10 minutes or until the duck breast reaches medium rare ((internal temperature 135°F).
For the duck breast I used magret. It comes 2 duck breasts still attached. If using duck breasts from a smaller type of duck adjust quantities accordingly.
Depending on what fruit is looking best in season, this warm duck salad can be adapted to orange instead of grapefruit, or pear instead of apple, and the dish will still be delicious.
The duck fat that come from rendering the skin can be strained and saved for other dishes like duck fat roasted potatoes that would be a great side dish to go along with the warm duck salad.
Questions? Contact helen@laboiteny.com
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