Japanese Curry Duck Breast + Baby Arugula Salad With Lemon Balsamic Vinaigrette & Parmigiano Reggiano

Drizzle duck with olive oil and season with curry powder (1 tsp.), garlic (1/2 tsp.), ginger (1/4 tsp.), salt, and pepper.

Add butter and place duck skin side down in a cast iron skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 6-7 minutes.

Flip duck; reduce to medium and cook until browned and to desired doneness, about 4-5 minutes for medium rare or until an instant-read thermometer Inserted into the thickest part of the duck reads 130u00b0.

Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle.

In a large salad or mixing bowl, combine arugula, Parmigiano Reggiano (1/4 cup), and the zest of an entire medium lemon.

In a separate bowl, whisk olive oil (1/4 cup), balsamic vinegar (2 tbsp.), juice from 1/2 the lemon, and minced garlic (1 tsp.), until fully incorporated. Season with salt and pepper to taste.

When ready to serve, pour dressing over salad, toss and serve.