Wash and dry the greens and put them in a large bowl.
Sauté the duck breasts as described above; slice them, crosswise, into thin strips; and distribute them over the salad greens. Pour out all but 1 tablespoon of the fat left in the sauté pan, or if the fat smells burnt, pour all of it out. Add the olive oil, vinegar, salt, and pepper. Pour this hot vinaigrette over the salad. Toss the