Duck Breast Tortillas with Fennel, Cabbage and Lettuce
Preheat the oven to 150°C (approximately 300°F). Rub the duck breast all over with salt and saute, skin-side down in an ovenproof skillet until golden brown on the skin side. Turn the duck breast over and saute 1 minute. Place the pan in the oven and cook until the duck is pink on the inside, about 20 minutes. Meanwhile, peel the chorizo and cut into thin slices. In a pan heat the oil and saute the slices until lightly browned. Remove and set aside.
Cut the pancetta into small cubes and saute until lightly crisped, set aside. Sprinkle the cabbage with salt and massage with your hands to soften. Rinse the fennel, remove the fronds and stalks and cut into small cubes. Cut the pickle into small cubes and cut the iceberg lettuce into thin strips. Combine the cabbage, fennel, pickle, and lettuce and toss with 2 tablespoons of the mayonnaise. Peel and halve the onion and cut into thin strips, add to the bowl and toss well.
Remove the duck from the oven, let it rest briefly and thinly slice. Wrap the tortillas in foil and warm in the oven. Spread 1 tablespoon mayonnaise on each tortilla. Divide 2/3 of the salad mixture among plates and alternately top with the other ingredients (except the duck). Top the tortillas with the remaining salad mixture and the duck. Roll the tortillas up and tie with chives. Place the finished rolls on the salad and garnish with the pancetta and chorizo