Oriental duck breast with rocket and melon

Heat the dry frying pan and roast pine nuts in a golden brown for about 2 to 3 minutes. Let cool on plate. Slices of duck breast fillets with a sharp knife and fillets with hoisin sauce. Heat 2 tablespoons of oil in frying pan and fillets over medium-high heat in approx. 8 to 10 minutes nicely browned and roast inside. Sprinkle with salt and pepper. Let cool. Lime greens and green skin thinly grate. Half of lime squeezing out (remainder is not used). In bowl of lime juice with lime zest and the rest of oil, salt and pepper, beat until dressing. Make half of dressing in cup. Roughly cut rocket salad and scoop in bowl. Remove chunks from melon. Peel the melon and cut into tiny cubes.

Cut sharp sheets of fillets with sharp knife and cut meat into very thin slices. Spread the slices on four plates. Sprinkle some dressing over it. Place rucola in the middle of the mountain. Add melon next to meat and sprinkle the rest of the dressing over it. Sprinkle pine nuts over it.