Rinse and dry the duck breast. Incise the skin diamond-shaped, fry in a pan on both sides. Bake for 10-15 minutes in the oven at 100 degrees Celsius. Wrap in foil and set aside. Wash and dry the salad. On a dry frying pan fry the seeds and nuts. Mix the olive oil, balsamic vinegar, pepper, lemon juice and sugar. On the a la carte dish put lettuce and slices of duck breast, drizzle with sauce and sprinkle with sunflower seeds and nuts.