Peel and dice beets into ½ inch pieces. Chop Shallots. Add 3 cups of beets, vinegar, salt, peppercorns, bay leaf, and water to a medium size pot. Bring to a boil. Reduce heat and cook for 40 minutes. Turn off heat and let cool.
Pickled Watermelon Radish
Wash and peel radish. Thinly slice and add to the cooled pickling liquid. Pickle for 1-4 hours.
Pickled Quail Eggs
In a small pot, add 4 cups of cold water.Add the quail eggs. Bring to a boil and cook for a total of 10 minutes. Cool your eggs in a bowl of ice. Peel and add to the pickling liquid.
Pickle for 1-4 hours.
Slice and add to the salad.
Score your duck breast. Using a sharp knife, create a crisscrossed patterned on the breast. This will help render the fat and will create a golden crispy skin. Season with salt and pepper.
In a medium size stainless steel frying pan, turn your heat to high. When the pan is smoking hot add your vegetable oil. Gently place the duck in the pan.
Turn down the heat and periodically drain the oil in your pan. Draining the oil will help crisp the skin. Continue to check if the skin is browning to your liking and flip the breast.
Add the butter and thyme to the pan. Baste the duck flesh side down for 2 minutes. Finish cooking in the oven for 5 minutes. Remove, and let rest for another 5 minutes.
Slice thinly skin side down. Flip and fan breast onto salad.
Wash and dry the salad mixture.In a medium size bowl, add olive oil, red wine vinegar, salt and pepper. Whisk gently, until the mixture is combined. Tasting until you are satisfied with the flavor.
Add small amounts to the salad mixture, until every leaf is coated. Not drenched in the dressing.
Begin platting your salad on a large dinner plate. Plate the watermelon radishes from the center of the plate out. Creating a circle.
Add the dressed greens.
Add sliced duck on top and place sliced eggs around the salad.