Deconstructed Duck Fattoush

Warning: This dish, though easy to make and hard to screw up (everything is basically mixed, added and cooked to taste), has more steps involved than most dishes on Panzer Kitchen.

Pita: Heat oven to 425 degrees. Open a few whole-wheat pitas, drizzle them with olive oil and toast in oven until crisp.
Duck: Skin side down, rub top of duck breast with coriander seeds, salt and cayenne pepper. Heat a little olive oil in an oven-proof skillet on medium-high heat. When hot, place breast skin side down and cook until skin is very browned. Flip breast and cook until the other side is browned. Place skillet and duck in the 425-degree oven for about 10 minutes or until it reaches the desired color (we like it pink, or cooked to about160 degrees inside). Remove from heat. Slice.
Salad: In a bowl, mix julienned cucumbers, radicchio and cabbage of your choice (we used green), halved red grapes, small bunch chopped parsley, smaller bunch chopped mint, diced shallot. Toss with dressing.
Dressing: 2 parts olive oil to one part sherry vinegar, splash of honey, fresh lime juice to taste, salt, pepper. **For an even duckier flavor, deglaze the duck pan on the stove top by adding some red wine and stirring it with the leftover duck fat until mixture is slightly thickened. Add a spoonfull of the mix to the salad dressing.
Compose the salad any way you like. We layered -- placing bite-sized pieces of the pita on the bottom layer, followed by the salad and topped with duck. But you can also toss everything together so the pita gets a little moister.