Ducks Cordon Bleu
Trim the duck breasts and remove the fatty skin. Cut each breast into 4 equal pieces. Using a meat mallet or rolling pin, pound each piece to 1/4-inch thickness. Season with salt and pepper, cover with the smoked ham and parmesan slices. Tightly roll up each breast and secure with a toothpick. Repeat with the other pieces of duck.
Preheat the oven to 160°C (approximately 325°F). Place the croquettes (3 per serving) on a baking sheet. Place the beaten eggs and the breadcrumbs into two seperate shallow bowls and season both with pepper. Place the flour in a third shallow bowl and season with salt. Dredge each cordon bleu first into the seasoned flour, shaking off any excess flour. Then dredge in the eggs, shaking off any excess. Finally, roll them in the breadcrumbs and press firmly to help the breadcrumbs adhere well. Place the croquettes in the oven and bake for about 25 minutes. In a pan, heat the olive oil over medium heat. Add the cordon bleus and cook on all sides until done. Rinse the lettuce and spin dry.
To serve, place the cordon bleus on plates with the croquettes, lettuce and a lemon wedge.