Preparation time: 20 minutes
Cooking time: 0
 

A recipe by Materne Koestel, chef at La Maison Edouard Artzner

1. Onto each skewer, stick pieces of mango, pineapple, okra, kumquat and sweet pepper. Place the slices of duck breast on top.
2. Prepare a salad with the same ingredients, add the lemon juice, a little grated coconut and the mint.
3. Halve the passionfruit; use a spoon to place a little of the flesh around the skewers.