Traditional Cassavas Tortilla and Duck Pat with Avocado Salsa

INGREDIENTS Cassavas Tortilla 1. Cassava 2. Egg 3. Fresh Milk 4. Onion 5. Olive Oil 6. Red Chili 7. Salt and Pepper 8. Black Pepper Powder Duck Pat : 1. Duck Meat 2. Garlic 3. Bay leaf 4. Oregano 5. Rosemary 6. Olive Oil 7. Salt 8. Black Pepper Ground Pineapple Salsa : 1. Avocado 2. Red Capsicum 3. Red Onion 4. Coriander leaf 5. Olive Oil 6. Lemon Juice 7. Salt 8. Black Pepper Powder

200 3 50 30 10 1 as needed as needed 150 5 3 2 1 300 as needed as needed 50 30 20 5 10 as needed as needed as needed

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Red Pepper Aiolli 1. Red Capsicum 2. Red Chili 3. Onion 4. Garlic 5. Olive Oil 6. Mayonnaise 7. Salt 8. Black Pepper Powder

1 2 2 20 10 as needed as needed

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Method : 1. Clean the Duck Meat also trimming the skin and put it into stock pot 2. Put other ingredients for duck pate and pour the olive oil until deep 3. Close with aluminium foil and put in into the Oven. Baked it until done 4. Skin off the cassava Cut the cassavas to be dice and boil it 5. Slice the onion and red chili 6. Warming the pan and put the olive oil, saut the ingredients for tortilla 7. Beat the egg and put fresh milk. 8. Pour it into the pan and stir it 9. Cook until done 10. Cut the pineapple, red onion and red Chili to be dice 11. Chop the coriander leaf 12. Mix it into the bowl 13. Put a little bit olive oil and lemon juice 14. Stir it and give seasoning with salt and black pepper powder 15. For Sauce, Grill Red Capsicum, Red Chili, Onion and Garlic. 16. After that skin off the red capsicum and put in Blender. 17. Put also garlic, red chili, and Onion 18. Put Olive Oil and Mayonnaise, after that Blend it until smooth 19. Give seasoning with salt and black pepper 20. Arrange it to the plate