Duck breast with crushed potato and avocado

Ingredients

3	Potatoes, peeled, cooked and smashed
4	Duck breasts, fat scored and seasoned (Main)
1	Avocado, peeled and diced
1	Lemon, juiced
1 Tbsp	Dijon mustard
1 handful	Chives, finely sliced
¼ cup	Macadamia nuts, toasted and crushed
¾ cup	Vinaigrette, 1/2c measure to mix with the potatoes and 1/4c to serve.
1 handful	Baby rocket

Directions

1. In a large frypan, spray a little oil and place the duck breasts skin-side down, turn to medium heat and allow the fat under the skin to render and turn a golden brown.
2. The fat layer will shrink during this process.
3. Flip over to seal for two minutes, then rest on a cooling rack for five minutes.
4. In a mixing bowl, toss the warm potato pieces with the avocado, lemon, mustard, chives and macadamia nuts. Stir through the 1/2 cup vinaigrette to combine.
5. Place the crushed potato and avocado in a mound on warm plates, topped by the sliced duck and baby rocket, and dress with the remaining vinaigrette.