Ingredients Jump to Instructions ↓

  1. 1/3 cup balsamic vinegar, plus

  2. 2 tablespoons 1 bunch arugula, washed, stems picked

  3. 1/4 cup pumpkin seeds, salted Coarse salt, to taste Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Instructions 1. Heat 1/3 cup balsamic vinegar in small saucepan over medium heat. Reduce the vinegar in half, about 4 to 5 minutes. Let cool, and reserve for garnish.

  2. Place the arugula in a bowl, and toss with 2 tablespoons vinegar and half of the pumpkin seeds. Season with salt and pepper. To assemble the dish: Divide the mango risotto evenly among four plates. Arrange one portion of the thinly sliced duck breasts on top of the risotto. Top with a handful of arugula salad . Garnish with pumpkin seeds, and drizzle with reduced balsamic vinegar.


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