Duck Breast with Figs and Arugula
Preheat the oven to 180°C (approximately 350°F).
Rinse the duck breasts, pat dry and cut a diamond shape into the skin. Season with salt and pepper, then fry in a pan with skin side down for about 5 minutes until golden brown, Flip and cook briefly on the other side. Place on the top rack of the preheated oven (with a drip pan below) for about 15 minutes. Remove from the oven, wrap in aluminum foil and let rest for about 5 minutes.
Meanwhile, rinse the figs, pat dry, cut into slices and arrange decoratively on plates. Rinse the arugula, and cut into smaller pieces if necessary. Place a mound of arugula over the figs.
Mix both balsamic vinegars with the mustard, honey and oil, and season with salt and pepper. Drizzle the dressing over the salad.
Slice the duck breasts and serve over the salad.