Just had a Duck breast for our Sunday Lunch. Sear in a dry pan till the skin is golden, then bake for 6 to 8 minutes in a hot even until rare. Serve on a bed of Kale, with deep friend potato cubes, edememe beans, a sauce made fro Meso paste, honey and water reduced to a good consistency and finally sprinkled with Sesame seeds.

Utterly delightful .......... with a glass of decent wine of course.