Not so long ago it was gen erally considered uncool to serve duck breast salad, because it had become such a cliche. I recently made it for a dinner party, and remembered why it had once been so popular - it is easy and delicious. The only duck breasts I could find were magret - from birds fattened to make foie gras. They are larger than those from regular ducks: I bought two breasts to serve to four people, which was more than enough. The next day, I sauteed potatoes in the duck fat rendered out of the meat, heated the leftover duck, and had a delicious meal. The arugula (also known as rocket or rucola) should be rinsed and dried thoroughly. If you don't have a salad spinner, which gets rid of the water by centrifugal force, pat the greens dry and leave in a colander in the fridge. The duck breasts should be taken out of the fridge at least an hour before making the salad. Duck Breast Salad Arugula 2 magret 1 large shallot, finely minced 6 tbs raspberry vinegar Sugar 2 tbs unsalted butter Salt and freshly ground pepper Wash and dry enough arugula to serve six and put on plates. Salt and pepper both sides of the duck breasts. Heat pan till very hot and put in duck breasts, skin side down. Sear well, then turn over. Sear other side, then lower heat to medium, partially cover and cook for three to five minutes. Turn again and continue cooking until done to your liking. Remove from heat and pat off excess oil with paper towels. Slice on the diagonal and arrange on arugula. Pour off excess fat from pan. Cook shallot over high heat, add raspberry vinegar and a sprinkling of sugar. Turn off heat, then swirl in butter until melted. Taste for seasoning, then spoon over greens - there will be only about one tablespoon per salad.