Wash the duck breast, dry it, make incisions on the skin, without touching the flesh, so that the fat is better melted.
Put the duck breast skin down on a dry pan with a non-stick coating, I have a saucepan, heat as soon as the fat begins to melt, remove the temperature to medium, fry for 4 minutes, then turn and fry for another 4 minutes.
Remove the duck to a plate and cover with foil so that it comes to readiness.
Peel the pumpkin and cut it into small cubes.
In a frying pan or saucepan, pour the oil and fry the pumpkin until Golden brown, but it should remain al dente (half-cooked). Put the chopped garlic, sprinkle with Provencal herbs. It took me 5 minutes.
On a serving dish (plate) put lettuce leaves, you can use any salad mix. Put the pumpkin on top.
Preparing the dressing. Take the roasted nuts, I have almonds, add powdered sugar, vegetable oil, garlic, balsamic vinegar, soy sauce. We punch everything with a blender or chopper.
Cut the duck breast into thin slices. Put the pumpkins on top. Next put the cherry tomatoes cut in half, I have regular tomatoes "cream". Top the duck breast with the dressing.