Roast Duck & Lychee Salad

Name: Roast Duck & Lychee Salad
Cuisine: China
Ingredients: a pinch of sesame seeds, roasted; 3 teaspoons hoisin sauce; 1¼ teaspoons caster (superfine) sugar; 3 teaspoons Chinkiang vinegar; 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; 2 tablespoons light soy sauce; 3 spring onions (scallions), cut into julienne; 3 spring onions (scallions), cut into julienne; ½ Chinese roast duck, shredded; 15 Iychees, peeled, halved and seeded

Preparation info

Difficulty
Easy

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.

Ingredients

½ Chinese roast duck, shredded
15 Iychees, peeled, halved and seeded
3 spring onions

Asia
China

Method

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 sprinkl