• 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

Dressing

• 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.