Warm Duck Salad with Turnip Pancake

There are many versions of duck salad—the meat served with red cabbage, with curly or Belgian endive, with a vegetable ragout, with ham and tongue or other meats—but all of them, which I first started cooking in the early seventies at Chez Panisse, were inspired by the system at the Tour d’Argent in Paris, where they would serve the breast in a sauce first, followed (since they take longer to cook) by the grilled duck legs accompanied by a salad of curly e