Duck breast with arugula salad


  • 240 grams arugula
  • 250 grams cherry tomatoes
  • 400g duck breast fillets
  • salt
  • pepper
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 0.5 teaspoons sugar
  • 40 grams Parmesan

Preparation method (receipt)

Incise the skin of the breast diamonds-shape. Rub with salt and pepper. Fry skin side down over medium heat for 15 minutes, turn and cook another 5 minutes. Mix the vinegar, oil, and 1 tablespoon of heated meat juice, salt, pepper and season with sugar. Cut the cherry tomatoes in half. Grate the Parmesan. Cut duck breast into slices. Put arugula and cherry tomatoes on a plate, place the breast on top, sprinkle with Parmesan and drizzle with marinade.

arugula cherry tomatoes duck salt pepper balsamic vinegar olive oil sugar Parmesan cheese