Wash the duck breast, dry it, make incisions on the skin without touching the pulp, so that the fat melts better.
Put the duck breast skin down on a dry frying pan with a non-stick coating, I have a saucepan, heat it up as soon as the fat starts to melt, reduce the temperature to medium, fry for 4 minutes, then turn it over and fry for another 4 minutes.
Transfer the duck to a plate and cover with foil so that it comes to readiness.
Peel the pumpkin and cut it into small cubes.
Pour oil into a frying pan or saucepan and fry the pumpkin until golden brown, but it should remain al dente (semi-cooked). Put the crushed garlic, sprinkle with Provencal herbs. It took me 5 minutes.
Put lettuce leaves on a serving dish (plate), you can use any salad mixture. Put the pumpkin on top.
Preparing the refueling. We 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, we put cherry tomatoes cut in half, I have ordinary tomatoes "cream". Pour the sauce over the duck breast.