Duck confit & goat cheese-stuffed portobellos with vegetables - Trois fois par jour

Ingredients

• 2 store-bought confit duck legs
• 6 cherry tomatoes, halved
• 2 canned artichoke hearts, drained and halved
• 1 sprig fresh oregano
• 2 Portobello mushroom caps
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon maple syrup
• 1/4 cup goat cheese (for those of you in Quebec, I recommend using Chèvre des neiges)
• 1 cup arugula
• Salt and pepper, to taste