Pulse the vegetables a few times in a food processor. Combine seasoning, oil, and chopped vegetables in a medium-size bowl until you have a wet paste, not too thick and not too thin. You have a lot of flexibility here, so don't worry about the exact amounts. Be generous with vegetables and spices.
Now add the duck pieces to the marinade and let this sit for at least 30 minutes, up to 3 hours. If you can't cook the duck right away, store it in the refrigerator. However, the olive oil will solidify under refrigeration. You will have to let the mixture come back to room temperature, so the oil drips off easily before you place the duck into a pan.
Place a dry non-stick pan on the highest setting (or highest flame), and heat until it begins to smoke. Add a few duck pieces to the pan, and let them sear in place, for about 1 minute. You might want to turn the duck pieces on a paper towel before cooking, too much oil will lower the pan temperature and prevent the meat from forming a nice crust.
After about 1 minute, turn the pieces over and sear for another 30 to 45 seconds. It all depends on the size of the breast strips, but you will get a feel for it pretty quickly. The meat should be rare inside, as the carry-over heat will finish it to a medium-rare on the way from the kitchen to the table.
Be careful not to crowd the pan with too many duck pieces. You want to retain the highest possible heat throughout the searing process. Serve immediately
Originally Submitted
9/19/2011
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