Cut 16 slices of the smoked duck breast into pieces.
In a skillet, brown the chopped duck in 15 ml (1 tablespoon) of the oil until crisp. Set aside on paper towels.
In a bowl, combine the melon, beans, arugula, vinegar, and remaining oil. Season with salt and pepper. Divide among four plates. Garnish with the remaining duck slices and sprinkle with the crispy pieces. Serve as an appetizer or side dish.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.