Asian-style duck breasts with cucumber and lychee salad

Name: Asian-style duck breasts with cucumber and lychee salad
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 banana shallots, thinly sliced; 30 g (1 oz) pickled pink ginger; 4 cm (1½ in) piece of root ginger, peeled and thinly sliced; 2 tbsp caster (superfine) sugar; 100 ml (3½ fl oz/scant ½ cup) rice wine vinegar; 2 breasts taken from a Peking barbecue duck; 2 breasts taken from a Peking barbecue duck; 2 tbsp sticky rice; Juice of 4 limes; 1 tsp sesame oil; 3 tbsp light soy sauce; 2 tbsp fish sauce (nam pla); 2 tbsp fish sauce (nam pla); 2 tbsp mirin (sweet rice wine); 2 tbsp mirin (sweet rice wine); 2 red chillies, thinly sliced; 30 g (1 oz/1½ cups) mint leaves; 1 red onion, thinly sliced; ½ cucumber, peeled and cut into thin strips; 2.5 cm (1 in) piece of root ginger, peeled and thinly sliced; 1 x 200 g (7 oz) can lychees, drained and halved; Handful of coriander (cilantro) leaves; 6 spring onions (scallions), cut into 1cm (½in) lengths; 6 spring onions (scallions), cut into 1cm (½in) lengths; 1 red chilli, thinly sliced; 2 bunches of watercress

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

In this dish I take the liberty of bringing together the cuisines of two countries - China and Japan. I use the breasts from a classic Peking barbecue duck in a salad that combines cucumber, lychees and coriander (cilantro). Then I dress the whole thing in a Japanese-inspired dressing.

Ingredients

2 tbsp sticky rice
2 breasts taken from a Peking barbecue duck

Asia
China
Japan

Method

Preheat the oven to 180°C (350°F/Gas 4) and preheat a ridged griddle pan.

To make the dressing, put the rice wine vinegar and sugar in a small pan and bring to the boil. Transfer to a bowl and add the root ginger and pink ginger, the shallots, chillies, mirin, fish sauce, soy s