Autumm Salad with Sliced Duck Breast

1. Cut the chicory into small pieces (for salad).
2. Wash and drain, then set aside.
3. Seasoni the duck breast with salt and pepper.
4. In high heat, quickly pan-fry the duck on both sides to seal the pores.
5. Lower the heat and continue cooking the duck breast for 3-4 minutes.
6. Remove from heat.
7. Cut the duck breast u=into 1 cm slices.
8. In a separate bowl, mix together olive oil, mustard, vinegar, chopped onions and black pepper to make the 'vinaigrette' dressing.
9. Arrange chicory and duck slices on serving plates.
10. Spoon the vinaigrette over the salad.
11. Serve warm.