Duck Breast with Arugula Salad

Ingredients

• 2 cloves garlic
• 0.25 tsp cayenne pepper
• 2 tbsp olive oil
• 600 g duck breast fillet (2 duck breast fillets)
• Salt
• ground pepper
• 1 bunch arugula
• 250 g Cherry Tomatoes
• 0.5 tsp sharp mustard
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 40 g Parmesan cheese (chunks)

Instructions

1. 1.

   Peel and press the garlic cloves. Mix with cayenne pepper and olive oil. Rub the duck breast all over with the garlic‑oil mixture, pat dry, and let rest covered for about 1 hour.

2. 2.

   Preheat oven to 80 °C (160 °F) fan‑heated. Place the duck breasts skin side down in a hot non‑stick pan and sear on medium heat for about 8 minutes, then flip and cook another 3 minutes. Season with salt and pepper, wrap in foil, and rest in the oven at 80 °C for about 20 minutes. Remove from oven and let cool.

3. 3.

   Clean, wash, and dry the arugula. Wash the tomatoes, pat dry, and cut into halves. Whisk mustard with balsamic vinegar, salt, and pepper to make a dressing. Beat the remaining olive oil with a whisk until emulsified; taste and adjust seasoning. Divide arugula and tomatoes onto four plates, drizzle with vinaigrette. Slice the duck breast diagonally and arrange on top of the salad. Grate parmesan into thin shavings with a microplane and sprinkle over the salad.