Salad mixture of raddichio, chicory, water cress, etc.
4 Tbsps. French dressing
2 Tbsps. butter
2 duck breasts (one duck)
3 ozs. pine nuts

Arrange chilled salad mixture on plate. Heat butter in frying pan; add breasts and fry about 3 minutes. Place pine nuts in frying pan and shake until brown and crisp. Slice duck into thin slices, return them and any juices to pan; toss briefly and scatter over the salad. Drizzle dressing over top and serve at once.