Duck breast on arugula salad

Ingredients for 4 servings:

• 240 g arugula
• 250 g cherry tomatoes
• 400 g duck breast fillet(s)
• Salt
• pepper
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• ½ tsp sugar
• 40 g Parmesan cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Make diamond-shaped cuts in the white skin of the duck breast. Season both sides with salt and pepper. Heat a dry frying pan over medium heat. Place the duck breast, skin-side down, in the pan and cook over low to medium heat for about 15 minutes. Turn the meat over and cook for another 5 minutes. Mix together the vinegar, oil, and 1 tablespoon of the rendered duck fat. Season the marinade with salt, pepper, and sugar. Trim the arugula, halve the cherry tomatoes, and finely slice the Parmesan cheese with a vegetable peeler. While the duck breast is still warm, slice it diagonally into thin slices. Arrange the arugula and tomatoes on plates and arrange the meat on top. Sprinkle with Parmesan cheese. Drizzle the marinade over the meat just before serving. Serve warm or cold. Serve with a baguette.