Marinated Duck Breast with Arugula

Ingredients

• 2 bunches arugula (≈30-40 g)
• 1 Red Onion
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Salt
• black pepper (freshly ground)
• 2 large duck breast fillets (≈300 g each)

Instructions

1. 1.

   Preheat the oven to 240°C (464°F) with upper and lower heat.

2. 2.

   Rinse the arugula, wash it, and dry by spinning. Peel the onion and slice into strips. Make a vinaigrette from oil, vinegar, pepper, and salt. Wash the duck breasts, pat them dry, and season with salt and pepper. Score the skin crosswise without cutting into the meat. In a non‑sticking pan, sear the duck breasts skin side down for 5–7 minutes until golden brown. Flip and sear briefly until pores close. Remove, halve, and place on parchment paper on a baking tray; bake for 5–10 minutes in the preheated oven. Arrange arugula with onion rings on plates, drizzle with vinaigrette, and top each plate with half a duck breast. Serve immediately.