Zest and juice the lime. Remove the skin from the duck breast and cut into 2cm cubes. Marinate the meat with salt, pepper, ground cumin, sesame oil and lime zest. Mix well and leave for about 10 minutes for the flavours to penetrate the meat. Thread the duck onto skewers and make 12 skewers. Heat a griddle pan until hot and cook for about 6 minutes turning the skewers frequently. When cooked, finish the duck with a little of the lime juice.
Preheat the oven to 180'C.
Toast the walnuts in the oven for about 8 minutes. Allow to cool and break them into small pieces. Remove the leaves from the Romaine lettuces. Wash in cold water, spin in a salad spinner and then cut the leaves into large pieces. Wash and cut the apples into wedges. Pick and chop the parsley.
Make a vinaigrette by whisking together the cider vinegar and the walnut oil. Season with salt. Mix the leaves with the apples and walnut and dress with the vinaigrette.
Serve the salad topped with the duck skewers.
«Try substituting the apples with pears in the salad and if you like offal, replace the duck breast with duck hearts.»