• 4 duck breasts
• freshly ground black pepper
• sea salt
• freshly grated nutmeg
• rocket

Season the meat with black pepper, a little salt and a hint of nutmeg.

Heat a heavy frying pan, and fry the duck breasts, skin side down, for 5 minutes, until much of the fat has been melted. Remove the pan from the heat and pour off most of the fat.

Take the skin off the duck breasts, and cut it into thin strips.

Arrange salad leaves and herbs on individual plates.