Roast Duck & Lychee Salad

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Beautiful and simple, this salad picks up on the richness of the duck and the wonderful sweet perfume of lychees. If you are near a Chinatown, just pick up a roast duck; if not, master-stock, barbecue or roast one yourself. Chicken or quail could happily replace the duck.


  • ½ Chinese roast duck, shredded
  • 15 Iychees, peeled, halved and seeded
  • 3 spring onions (scallions), cut into julienne
  • ½ knob of ginger, peeled and cut into julienne
  • 1 large handful of coriander (cilantro) leaves
  • 2 cloves garlic, finely sliced and deep-fried until golden
  • 2 tablespoons peanuts, deep-fried until golden
  • a pinch of sesame seeds, roasted


  • 3 teaspoons hoisin sauce
  • 1¼ teaspoons caster (superfine) sugar
  • 3 teaspoons Chinkiang vinegar
  • 2 tablespoons light soy sauce


To make the dressing, mix together the hoisin, sugar, Chinkiang, soy sauce and 1½ tablespoons water.

Put the shredded duck, lychees, spring onion, ginger, coriander, garlic and peanuts in a large bowl, add the dressing, and gently toss together. Pile onto a plate and sprinkle with sesame seeds to serve.