Roast Duck Breast with Arugula Pesto
Rinse the duck breasts, pat dry and score the skin. Season with salt and pepper and fry in a hot pan for 5-6 minutes with the skin side down until golden brown. Turn the breasts over, fry briefly, then pour off the fat and deglaze with the Cognac. Add the chicken stock and simmer for about 10-12 minutes over low heat until pink.
Rinse the arugula and set some aside for garnish. Put the rest in a blender with the peeled garlic, hazelnuts and a little olive oil and puree. Add more oil as needed and blend until you have a thick, smooth pesto. Add the Parmesan and season with salt and pepper.
Cut the mozzarella into small cubes.
Remove the duck breasts from the pan and cut into slices. Arrange on plates and drizzle with the liquid from the pan (if necessary let the liquid boil down slightly first). Top each duck breast with a tablespoon of pesto and serve garnished with arugula and mozzarella.