THINLY SLICED DUCK, GRILLED MELON AND AVOCADO A LA PLANCHA
Prep time 10 mins Cook time 20 mins Serves 4 2 large duck breasts, with skin, trimmed of excess fat Sunflower oil ½ small Cantaloupe melon 1 large avocado, halved, pitted, peeled and cut into cubes 1 orange, zest pared and thinly sliced Preheat a griddle pan to a moderately hot temperature. Score the skin side of the duck breasts in a criss-cross pattern using the tip of a sharp knife. Rub both sides with salt and pepper. Brush the griddle pan with a little sunflower oil. Drizzle the duck breasts with about 1 tbsp oil before placing onto the pan, skin sides facing down. Grill for about 6-8 minutes until the skins are goldenbrown and charred before turning and cooking for a further 4-6 minutes until firm to the touch with a little spring when pressed. Remove from the grill and wrap loosely in aluminium foil. Scoop out at least eight balls from the melon with a melon baller. Trim two sides of the balls flat with a sharp knife to create puck shapes. Brush the melon with a little oil before grilling on the griddle pan until charred on both sides, about 2-3 minutes. Remove from the grill and set aside to rest. Cut the duck into thin slices and present on plates with the melon and avocado. Spoon over any duck juices from the foil and garnish with orange zest before serving.