Arugula Salad

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.

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.