Avocado radish with smoked duck breast fillet

Halve the avocados, remove the seeds and cut the halves lengthwise into thin slices. Squeeze some lemon juice over the slices of avocado. At the bottom of each plate, place a generous bite of lamb's lettuce and divide the slices of avocado (½ avocado per plate) into a fan. Place the slices with the narrow points to the tusk of lamb's lettuce.

Cut the fat edges of the slices of duck breast fillet and halve the slices lengthwise. Drape the strips between the slices of avocado. Halve the cherryto and lay them on the broad sides of the avocado.

Mix the mayonnaise with the mustard in a bowl and pour a teaspoon of small tufts of mayonnaise on the fan.