Pink Duck, Rocket, Cured Olive
Slices of pink-cooked duck over pasta ribbons with rocket, dried olive and a warm dressing.
Duck breast is a rendering job, not a cooking job. The fat has to come out slowly from a cold pan, and if you rush the heat you get a soft fat layer under crisp skin, which is the worst of both.
Rocket and dried olive are there for bitterness and salt against the fat.
