Flatten the duck breast to 2 inches thick. Make diagonal slits in the skin, and prick all over with a fork. Place the rosemary and garlic over the base of a non-metallic dish and lay the duck in a single layer on top.

Combine vinegar, 3 the of oil and seasoning, and pour over the duck. Let marinate, covered, in the refrigerator for 4 hours; turn once.

Remove the duck and reserve the marinade. Heat the remained hung oil in large frying pan and brown the duck on both sides. Add the marinade, with the rosemary and garlic, and the olives. Cook over moderate heat for 5 minutes more on each side.

When the duck is cool enough to handle, remove the breasts and olives and wrap in a plastic wrap to keep them moist. When completely cool, remove the plastic.

Cut the duck into slices. Serve with the olives on a bed of arugula and garnish with parmesan cheese. Pour the vinaigrette over