A perfectly tasty salad which an abundance of flavours and textures. Im not going to go overly crazy with the description and recipe writing but I will give you the basics.

Duck Breast (scored)

Arugula

Goats Cheese

Blueberries

Sugar

Cook duck breast skin side down on a medium heat to render out all the fat, and leave you with a crispy skin. When skin is crisp give the meat side a quick sear and remove from heat. The arugula was dressed with a simple wildflower honey vinaigrette. Take about a 1/2 pint of blueberries, and two tbsp of sugar with just a touch of water. Bring to boil and let reduce to compote/jam like consistency. Put it all together and enjoy with a nice pinot.