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1
Wash and dry the lettuce and tear into bite-size pieces.
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2
Line a large plastic bag with a sheet of paper toweling.
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3
Add the greens and place another sheet on top of them.
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4
Close and refrigerate.
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5
In a medium saucepan of lightly salted boiling water, cook the fresh lima beans for 10 to 15 minutes until tender.
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6
(If using frozen beans, cook for 1 to 2 minutes.)
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7
Drain, cool under cold water, and drain again.
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8
Set aside.
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9
Rub the duck skin with the thyme.
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10
Season with salt and pepper, and set aside.
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11
In a large skillet, heat 2 tablespoons of the oil over medium heat.
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12
Add the peppers and, tossing occasionally, cook until wilted, about 10 minutes, Using a slotted spoon, remove the peppers to a bowl and set aside.
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13
Raise the heat to high.
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14
When the skillet begins to smoke, add the duck breasts, skin side down.
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15
Cook until the skin is golden, about 4 minutes.
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16
Turn and sear for 3 more minutes until the duck breasts are rare.
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17
(Magrets are best served rare; for medium rare, cook about 2 minutes longer.)
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18
Remove from the pan and reserve on a warm plate.
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19
In a large bowl, whisk together the vinegar with salt and pepper to taste.
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20
Gradually whisk in the remaining 6 tablespoons oil.
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21
Add the greens and toss to coat.
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22
Divide the greens among 4 serving plates and sprinkle with the lima beans and pepper strips.
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23
Slice the duck breasts across the grain into thin slices and arrange over the greens.
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24
Sprinkle with the chervil and optional truffle.
