Duck Breast With Radicchio & Italian Bitter Greens

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1 whole duck breast

1 teaspoon salt

2 tablespoons olive oil

3 tablespoons fresh lemon juice

1 teaspoon Champagne vinegar

1/4 teaspoon freshly ground black pepper

2 small heads radicchio, cored, cut crosswise into 1/4-inch-thick slices

1 cup baby arugula leaves

1/2 cup red mustard greens or dandelion leaves, torn into bite-size pieces, or substitute additional arugula

2 tablespoons chopped fresh parsley

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