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.