This meal was astoundingly good. If I do say so myself.
I ate the whole thing.
Here’s a recipe for making the roast duck.
The salad is totally simple. Bed of arugula, topped with chunks of watermelon, goat cheese (I used chive goat cheese, which I got from my local farmer), chopped red onion, and pine nuts (use raw nuts, soaked overnight in warm filtered water with a tablespoon of sea salt, then dried in the oven on the lowest setting or a dehydrator, to enhance nutrition). Dressed with homemade red wine vinaigrette and a little sea salt and freshly ground black pepper.