1 magret duck breast, about 1 lb (450 g)

2 tsp (10 ml) pesto

12 red cherry tomatoes, halved

72 baby arugula leaves (about 1 1/4 cups / 35 g)

1 tbsp Parmesan cheese, freshly grated

Lemon wedges, for serving

With a sharp knife, remove some fat from the duck breast, leaving only a thin layer. Season with salt and pepper.

In a skillet, brown the duck breast over low heat, fat side down, for 15 minutes or until the fat is crisp and golden brown. Turn duck over and cook until the desired doneness. Let cool for 20 minutes.

On a work surface, thinly slice the cooled duck breast and spread out the slices. With a brush, spread the pesto over the duck slices. With toothpicks, prick each slice with a tomato half and three leaves of arugula. Sprinkle with cheese. Season with salt and pepper. Serve with lemon wedges.

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