Salade landaise

Method

1. 1 Score the fatty side of the duck breast into squares, then pan-fry it fat-side down for 8 minutes over low heat.
2. 2 Place the fat side down over low heat to let it melt completely; high heat will burn the fat while leaving a thick layer inside.
3. 3 Flip and sear the meat for 2 minutes, then let it rest for 6 minutes before slicing thinly.
4. 4 Roast the corn kernels in duck fat for 4 minutes until slightly browned.
5. 5 Mix olive oil with wine vinegar and Dijon mustard to make the dressing.
6. 6 Mix the curly lettuce with the dressing, then layer with duck slices, popcorn, tomatoes, and walnuts.