Air-dried duck breast with arugula and parmesan shavings

Ingredients

for 3 servings

• Sliced air-dried duck breast200 g (7.1 oz)
• Arugula60 g (2.1 oz)
• Parmesan shavings40 g (1.4 oz)
• Walnut halves25 g (0.9 oz)
• Olive oil20 g (0.7 oz)
• Pepper2 g

Directions

1. Take the cured duck breast out of the fridge a few minutes before plating so it releases its aromas.
2. Wash and dry the arugula, then spread it over a large serving platter or individual plates.
3. Drizzle the arugula with olive oil and add a turn of the pepper mill.
4. Lay the thin slices of cured duck breast attractively over the bed of arugula.
5. Roughly crush the walnut halves and scatter them over with the parmesan shavings.
6. Add a final turn of pepper and serve at once as a festive appetizer.