It's entirely your call based on your own preference since you're just garnishing a salad with cooked meat.
Personally I'd pick muscovy duck over pekin. The latter is delicious but it is fattier/greasier than the former. In this particular application, I'd rather than the drier, gamier muscovy duck breast meat which I find more palatable when cold rather than pekin duck based on decades of having eaten both. I'm just not a big fan of lots of cold duck fat. I'm sure there are others here who would disagree.
This also influences how much fat I trim off before cooking. If I know I'm going to be using the cooked duck breast meat cold, I will only leave a thin layer of fat. If I'm serving it warm, I'll leave more fat on.
In the end, do what you think will please your taste buds and those of your dinner guests who will be joining you at your table. Ultimately, that's what is important.
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Personally I'd pick muscovy duck over pekin. The latter is delicious but it is fattier/greasier than the former. In this particular application, I'd rather than the drier, gamier muscovy duck breast meat which I find more palatable when cold rather than pekin duck based on decades of having eaten both. I'm just not a big fan of lots of cold duck fat.
I'm sure there are others here who would disagree.
This also influences how much fat I trim off before cooking. If I know I'm going to be using the cooked duck breast meat cold, I will only leave a thin layer of fat. If I'm serving it warm, I'll leave more fat on.
In the end, do what you think will please your taste buds and those of your dinner guests who will be joining you at your table. Ultimately, that's what is important.
Best of luck.