Wild Duck in Avocado

3 ripe, but firm, avocados
1 qt water
Juice of 1 lemon
1 wild duck breast, precooked
6 md oranges, peeled and -segmented
Lettuce leaves
1/4 cup chopped pecans or toasted sliced almonds
6 tbsp mayonnaise
2 tbsp frozen undiluted orange juice, defrosted
Parsley sprigs
Orange wedges

Peel the avocados, cut them in half, and immediately dip them in the water with the lemon juice added to keep them from discoloring.
Be sure the duck meat is skinless and boneless. Cut it into bite-sized pieces.
Mix the duck meat with the orange segments. Divide into six portions. Fill the avocado halves, which have been placed on a platter lined with crisp lettuce leaves, with the portions of meat and oranges.
Mix the concentrated juice with the mayonnaise and spoon this over each stuffed avocado. Top each with the nuts. Decorate with parsley sprigs and orange wedges.
You can give this dish an oriental flavor by mixing 1 tbs. soy sauce into the 6 tbs. mayonnaise, replacing the orange with canned tangerine segments, and grinding some roasted sesame seeds over the dish.
When using the canned tangerine segments, you can greatly improve the taste by pouring off the canned syrup, rinsing the segments quickly in cold water, then transferring them to a plastic container. Squeeze the juice of 1 lemon over them and, if you like, add 1 or 2 tbs. brandy and enough water to cover. Chill in the refrigerator overnight.