Duck Breast With Escarole And Toast

By Sunset
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2 boned Pekin duck breasts (about 2 lb. total)

2 tablespoons salt

1 tablespoon sugar

2 heads escarole (about 1 1/2 lb. total)

8 diagonally cut French bread slices about 1/2 inch thick (about 10 oz. total)

1/4 cup chicken broth

Prepared wasabi (green horseradish)

Pickled ginger

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