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When cooking the duck breast, be careful not to let too much of the fat drip onto the coals as the flames will flare up.
4 Luv-A-Duck breasts
1 tbsp ras el hanout (Middle Eastern spice blend), to sprinkle
200g natural yoghurt
1 clove garlic
1 lemon, zest and juice
Salt and freshly ground pepper
8 mint leaves, torn
200g broccoli, cooked and cooled
1 cup green beans, cooked and cooled
1 corncob, with leaves
For the dressing:
By wetting the leaves of the corn it will prevent it from burning.