60 ml (1/4 cup) shaved pecorino romano or parmesan
Steps
Preheat the oven to 200 °C (400 °F).
Score the duck breast skin by lightly slicing the fat in a crosshatch pattern, without cutting into the meat. Generously season with salt and pepper.
Place the duck breast skin-side down in a cold skillet. Heat over medium and let the fat render for 8 to 10 minutes. Add a few rosemary sprigs and baste the duck with the hot fat as it cooks.
Flip the duck breast and sear the meat side for 1 to 2 minutes. Transfer to an oven-safe dish and roast for about 10 minutes. Let rest for 5 to 10 minutes before slicing.
Discard most of the fat from the pan, leaving a thin layer. Add the figs cut-side down and cook over medium heat for 2 to 3 minutes.
Add the honey and balsamic vinegar. Reduce the heat and let the figs caramelize for another 2 to 3 minutes.
In a small bowl, whisk together the olive oil, fig vinegar, and chopped chives. Season with salt and pepper.
Arrange the arugula on serving plates. Top with caramelized figs, pine nuts, cheese shavings, and slices of duck breast. Drizzle with the vinaigrette just before serving.
