Instructions

Marinate duck's breast in wine salt and spices for a couple of hours or overnight.
Discard marinade before cooking.
Heat ghee in a pan on medium heat, put duck skin side down on a pan.
Fry for 7 minutes, turn it over and fry 5 more minutes.
Remove from the pan, wrap in aluminum foil and let it rest.
Meanwhile, sauté green onions in rendered fat in a pan on low heat. Sprinkle with Italian seasoning mix.
Serve rested duck with onions and salad.

This is a recipe by

Tatyana Zinchenko