Hot pan-seared meat on cold salad

Yes, I'm still on a duck roll. Today, I sliced up my pan-seared duck breast and tugged it snugly onto a pile of fresh greens. No carbo meal. I like the hot and cold in my mouth. 

Check my other duck posts:

1. Roasting a whole duck in 4 hours

2. Roasting ducks in Munich

3. Pink-blush duck breast with crispy, crackling top, done home sous-vide style. This is a clear winner and was featured in the Asian Food Channel Official FB Page on 06 February 2012. It is now the most popular post on my blog.