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.
To make the dressing, mix together the hoisin, sugar, Chinkiang, soy sauce and
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.
© 2008 All rights reserved. Published by Murdoch Books.