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Peel and cut the vegetables into pieces about 2cm by 1 cm. Cut the mushrooms into quarters. Make sure to use some of the green from the leek.
To prepare the limes trim the top and the bottom off so that they are flat. Next cut the lime in half on a slant. Heat up a heavy based frying pan on the stove but do not put oil in it. Put the limes into the pan face down and caramelise the flesh. This alters the flavour of the juice that will come out of it. When significantly browned or even blackened remove from the pan and keep on one side until serving up.
Boil up the gravy with lime cordial and leave to simmer gently do not allow to thicken too much and should it start to reduce too much then remove from the heat.
Pan fry the duck breast after seasoning with salt and pepper, cook with the skin side down first in the pan. Turn after about 8 minutes and cook on the other side for a similar amount of time. You may wish to transfer to the oven to cook on about 175ºC for this bit.
Heat up some oil in a wok or frying pan and quickly stir fry the vegetables adding a dash of soy sauce towards the end of cooking. Stir fry vegetables should only take about five minutes.
Arrange the stir fried vegetables in the centre of the plates in an oval shape. Place a roasted lime next to the vegetables.
Remove the duck breast from the heat and carve them on a cutting board into thin slices, then layer these slices over the vegetables next to the lime. Pour off the excess oil from the pan in which the duck breast were cooked and pour in the gravy which is now transformed into a lime sauce. Re-boil the sauce then spoon around the meat Decorate with fresh chervil.
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