Duck breast on arugula with melon and Sharon fruit

Ingredients for 2 servings:

• 120 g arugula
• 1 duck breast
• 120 ml rice wine or plum wine for marinating
• 60 ml soy sauce
• 1 garlic clove(s)
• Salt
• pepper
• 1 fruit (Sharon fruit)
• 300 g melon(s) (watermelon)
• 2 tbsp balsamic vinegar reduction – to taste
• 1 pinch(s) of sugar
• 1 tbsp berries (pink pepper berries)
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pink peppercorns on top

Score the fat layer of the duck breast in a lattice pattern 1/2 cm deep, avoiding cutting down to the meat. Marinate the duck breast for one hour in a mixture of soy sauce and rice wine or plum wine (or two tablespoons of sherry). Add two fingers of cold water and an unpeeled clove of garlic to the pan and fry the duck breast skin-side down. The water will evaporate, and the duck breast will cook in its own fat. When the skin is brown and crispy, season with salt and pepper, turn, reduce the heat slightly, and fry for a few more minutes. The meat should still have a pink center. Remove from the pan and let it rest in aluminum foil to cool. Collect the meat juices and mix with Crema di Aceto Balsamico or balsamic reduction, crushed pink peppercorns, and a pinch of sugar. Meanwhile, wash the arugula, remove the stems, and divide between two plates. Dice the Sharon fruit and toss with the arugula. Drizzle a little olive oil over the salad and decorate the cooled, sliced ​​duck breast in a fan shape down the center. Spread the jus and balsamic vinegar mixture in a stripe over the duck breast. Dice 100g of cooled melon and scatter it over the salad. Cut the remaining melon into slices and triangles and garnish the salad with them. Finally, scatter some pink peppercorns over the salad.