But the logistics…  First off, there are very few instances where I enjoy warm avocado, and when it’s heated in the microwave it smells like chicken (try it..  it’s nasty).  Even when it’s added to warm food it’s added as a garnish and then served immediately.  

Why?  Because we like the coooool creaminess it adds… the juxtaposition of hot and cold… the sensuous battle of velvety squishiness and solid.  

So now insertion of cool avocado into warm duck becomes the next question.  Hehhehheh you were thinking it too..   Anyway, I’ve got a few ideas for this, and executed idea uno today-  duck spirals with avocado-lime salsa.  

The idea behind it is to cut a strip of duck, form it into a spiral and tie it with cooking twine so it retains that shape after it’s been cooked.  Then fill in the middle of the spiral with the avocado salsa!  Simple, yet hopefully satisfying.  

The spiraling-cooking thing worked brilliantly- and makes me wonder about other applications, but that’s another day.  Seasoned it with cumin, salt and pepper and seared it.  

Needless to say all the flavors melded together delightfully, and it was a taste combination I am eager to try again…  

And then there’s the unforeseen side of making shit up. 

Even though it tasted great, the end product looked like my cat took a massive crap on my plate, and then puked on it for good measure.    

*sigh*  

Back to the drawing board.