Peppery Duck Steaks with Parsley Salad

This is an easy riff on steak au poivre, made not with beef but with a large, meaty Muscovy duck breast rubbed with a healthy amount of crushed black peppercorns and garlic. The duck is given a beautiful crisp skin in a cast-iron pan and cooked to a rosy medium-rare. Sliced and topped with a simple parsley salad, it makes a generous main course for two or three, or a smaller serving for four.