| 4 Avocado, 1/2 lemon juice, black pepper, garilc | Wash and dry the duck breasts. On the fat side make deep incisions with a knife until you see the meat beneath. In a saucepan place the breasts fat side down and at a very low heat allow for most of the fat to melt (taking it off the pan often – just drain the fat in a bowl every time you see a poodle of it in the pan. |
| 2 duck breasts, mixed herbs, Juice of 1/2 orange | Once the fat has almost gone (you’ll have 2 mm thick side of it left) then squeeze half orange and cook the meat side at still low heat. |
| Cooked Beetroot, olive oil, sea salt | In the mean time blend the peeled avocados, juice of 1/2 lemon, 2 garlic cloves, salt and pepper and 1 teaspoon of olive oil. Once a spreadable paste is made set aside in the fridge. |
| Aubergines sliced in 5mm rounds | Grill the sliced aubergines onto a hot girdled pan for 2 minutes each side. Slice them in little strips and mix them with the boiled beetroot cut in strips also. (the beetroot can be the one you find already cooked and packaged with vinegar – in this case wash off the vinegar
Once ready, place a base of avocado, place the duck on top and garnish with the vegetables. Slice the thin cuts of fennel.
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