Warm duck breast salad from the Southwest

Cooking the duck breasts: Score the duck breasts and roast them skin side down first, then 5 minutes on each side.

Preparing the vegetables and salad: Individually chop all the vegetables and the salad.

Preparing the vinaigrette: Reduce the duck juice, then add soy sauce and a bit of olive oil to make the vinaigrette.

Finishing the duck breast cooking: Put the duck breasts back in the oven for 5 minutes, then slice them thinly.

Assembling the salad: Fill the bowls with salad and vegetables, then add the duck breast slices.

Seasoning: Drizzle everything with vinaigrette, sprinkle with black pepper and fleur de sel.