Grill duck magret or filet in a cast iron pan.
Cut the skin sideways without cutting the meat. Heat the skillet and put the duck skin side down. Let the skin melt until crispy then turn the duck around and cook the meat until it’s pink inside and golden outside (about 5 minutes).
Cook the green beans 5 minutes in salted boiling water until al dente. Drain the beans and rince under cold water to stop cooking and so it stays green.
Drain some chick pea, rince them well until the water doesn’t foam anymore.
Press 2 lemons and mix the juice with olive oil, salt, pepper, and smoked paprika (about 1 tsp).
Mix the chickpea, the green beans, some poppy seeds, some sunflowers seeds, and the sauce. Add green, pitted olives. Serve with the duck and washed lamb lettuce.
If you’re vegan or vegetarian, skip the duck, it’s still great!