Watermelon and duck carpaccio

1. Remove the duck from the fridge 15 minutes in advance, so the duck strips come off easily. Wash and dry the arugula. Make parmesan shavings using a peeler.

2. Peel the watermelon and slice into thin strips, removing the seeds.

3. Divide the watermelon fine strips alternating with duck breast slices, then add fresh ground pepper.

4. Decorate with a few leaves of arugula and parmesan shavings. Just before serving, drizzle with olive oil and enjoy immediately.

Photo credit: Sucré Salé