Peppery Duck Steaks with Parsley Salad

Very good. The "fluffy" parsley salad went surprisingly well with the duck. I cooked my magret using Patricia Wells' instructions for Seared Duck Breast with Espelette Pepper Jelly in Vegetable Harvest, that is, 8min on the skin side, turn over for 3min, turn back for 3min. Perfect. Tanis' duck breast would have been way underdone. I like it rosé, but really "raw" shouldn't be what you think when you see it. The coating is delicious (black pepper and garlic); my husband was eating bits out of the skillet after dinner.