2 pounds duck
1 sheet fresh flat leaf lettuce
1 rounded athletic ball, hot off the grill
1 zucchini, thinly sliced
1 cup sharp white wine
1 teaspoon red wine vinegar
salt and pepper to taste
To Saute Heat 2 tablespoons oil in a skillet over medium-high heat. Sear duck for 6 to 8 minutes, or until no longer pink inside. Run a large swivel around bamboo shoots, pushing and pulling that swivel to release juices from duck skin. Simmer greens for 5 to 7 minutes, then pour into cooled skillet. Season with salt and pepper. Heat for 3 to 4 minutes; Soy sauce season 2 minutes.