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1
In a medium saucepan, boil the Zinfandel over high heat until reduced by half, about 5 minutes.
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2
Let cool to room temperature.
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3
Bring a large pot of water to a boil.
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4
In a large, sturdy, resealable plastic freezer bag, combine the soy sauce, mirin, scallions, garlic, ginger and Zinfandel reduction.
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5
Gather 10 bamboo skewers in your hand and puncture the duck skin all over, through to the meat.
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6
Alternatively, use the tip of a very sharp knife to poke the duck skin all over.
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7
Heat a large skillet over high heat.
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8
Add the duck breasts, skin side down, and cook over moderate heat until deeply browned, about 8 minutes.
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9
Turn the duck over and cook until browned on the other side, about 3 minutes.
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10
Transfer the duck breasts to the bag with the marinade and seal it.
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11
Place the sealed bag inside a double layer of sturdy plastic bags, sealing each bag.
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12
Carefully lower the duck breasts into the boiling water.
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13
Cover, turn off the heat and let stand for 10 minutes.
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14
Prepare a large bowl of ice water.
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15
Plunge the bags with the duck into the ice bath and let stand for 45 minutes, or until completely chilled.
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16
Refrigerate the duck in the bags for at least 6 hours or overnight.
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17
Remove the duck breasts from the marinade and pat them dry with paper towels.
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18
Strain the Zinfandel marinade into a medium saucepan and boil over high heat until it has thickened, about 7 minutes.
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19
Using a thin, sharp knife, thinly slice the duck breasts crosswise.
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20
Drizzle each plate with some of the reduced Zinfandel marinade and arrange the sliced duck breasts on top.
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21
Mound the arugula leaves on the plates and serve.
