When cooking the duck breast, be careful not to let too much of the fat drip onto the coals as the flames will flare up. Using a sharp knife, trim the fat and score the skin evenly about four or five times.
Heat the flat plate of the BBQ.
Sprinkle the duck breasts with the Ras el Hanout and a little salt and rub into the flesh.
When the plate is hot, place the breasts skin side down and cook for 3 - 4 minutes until the skin begins to brown. Turn over and cook for 10 - 12 minutes, depending on the size, until the meat is cooked to your liking. Turn over and crisp the skin for a further minute.
Wet the leaves of the corn, and place onto the BBQ and cook through. When cool enough to handle, remove outer leaves and cut corn into rings.
Allow the duck breasts to rest for a few minutes before slicing and serving.
Mix the yoghurt, garlic, mint leaves and lemon together and set aside.
In a bowl combine the broccoli, corn and beans.
Season to taste and place onto a serving platter.
Arrange the sliced duck on top.
Drizzle with the yoghurt dressing and garnish with fresh herbs.