Duck breast with arugula salad

Ingredients for 3 servings:

• 6 tomatoes (mini vine tomatoes)
• 30 g Parmesan
• 1 large duck breast
• 60 g arugula
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil or pumpkin seed oil
• 1 garlic clove(s)
• salt and pepper
• Sugar
• possibly pumpkin seeds

Instructions

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

Wash and chop the mini vine tomatoes. Grate the Parmesan cheese into shavings using a vegetable peeler. Wash the arugula and spin dry, removing any coarse stalks. Wash and pat the duck breast dry, then make diamond-shaped cuts in the skin. Season the duck breast on both sides with salt and pepper. Heat a dry pan and place the duck breast in it, skin-side down. Fry the duck breast over medium heat for 15 minutes, then turn and fry for another 5 minutes. Mix the vinegar and oil with 2 tablespoons of rendered duck fat. Peel the garlic and press it in. Season the marinade with salt, pepper, and a pinch of sugar. Slice the duck breast diagonally. Arrange the meat, tomatoes, and arugula on plates, drizzle with the marinade, and sprinkle with Parmesan cheese. Tip: For a subtle nutty flavor, you can mix the marinade with pumpkin seed oil instead of olive oil and sprinkle the salad with roasted pumpkin seeds.