Duck breast with grilled peaches, rocket and bread

Ingredients

For 1 serving

• Duck breast150 g
• Peach1
• Arugula50 g
• Balsamic vinegar5 ml
• Multigrain bread60 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: June – August

Method

1. Score the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
2. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
3. Meanwhile wash the peach, halve and stone it and cut it into wedges. Heat a griddle pan over medium-high heat and grill the wedges for 2 minutes per side, until marked and just soft.
4. Wash and dry the rocket and dress it with the oil, balsamic vinegar and a pinch of salt.
5. Slice the duck and serve it with the peaches, rocket and the multigrain bread.