5 oz arugla
1/3 cup oil
2 cloves garlic, smashed
1 sprig rosemary
1 lb duck breast cut into 1/1 x 1" pieces
1 large shallot, sliced crossways
1 1/2 tbsp balsamic vinegar
1 1/2 tbspt red wine vinegar
Saute the duck with 3/4 tsp salt, 1/2 tsp pepper for a couple of minutes.
Arrange the cooked duck over the argula.
Then, add the sliced shallots to the pan. Add the vinegar and 1/4 tsp salt and 1/4 tsp pepper. Cook for two minutes.
Pour the dressing over the salad and serve immediately.