INGREDIENTS

INSTRUCTIONS

Meanwhile, spray a ridged grill pan with oil-water spray, turning once or
twice and spraying briefly as you turn. The duck breasts are best kept rare
or medium rare. They will feel firm, yet springy when pressed with your
finger. Let sit for 5 minutes then slice across the grain and serve with
any juices that have accumulated. Garnish with wedges of lime.
Green pea guacamole: Combine the garlic, lime and lemon juice and allow to
marinate for 10 minutes. Put the garlic and all remaining ingredients into
the processor container, and process to an almost smooth guacamole texture.
Taste and add more lime juice, salt and salsa to taste.
Mango fennel salsa: Combine the vinegar, lime juice, garlic and chilli, and
let marinate for 10-15 minutes.
Combine with the remaining ingredients including some of the snipped
feathery fronds.
Cherry tomato, red onion, balsamic salsa: Combine the garlic, citrus
juices, red onion and balsamic vinegar in a large bowl and let them
marinade for 15 minutes - 30 minutes. Quarter or eighth the tomatoes
(depending on size) and add to the bowl. Scatter in the spring onions and
herbs. Season with a bit of salt and toss gently with 2 spoons to combine.
Smoked duck fajitas: Preheat the oven to 180C/350F/gas 4. Wrap the
tortillas in foil and heat for 10 minutes. Let each diner wrap various
combinations of the duck and garnishes in the tortilla.
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