Smoky duck breasts, seasoned with herbes de Provence and grilled over charcoal, combine tender meat, crisp skin, and the aroma of open-fire cooking. Grilled tomatoes add a sweet, charred balance over fresh arugula and soft mozzarella. Top with freshly grated Parmesan and a drizzle of olive oil for a simple yet elegant dish where smoky, savoury, and fresh flavours come together beautifully.