Thailand is blessed with a large variety of tropical and, to us, exotic fruits. It is therefore not surprising that these fruits have found their way into the Thai cooking canon. Such fruits are often paired with meats and the result is always delectable.
I am especially fond of duck with lychees (also called lichees, litchis). Here rich duck meat is combined with the sweet flavour of juicy lychees in an aromatic sauce. In Thailand this recipe calls for a whole duck, cooked bones and all. I find it a bit dry and prefer to substitute duck breasts, both for succulence and convenience. An impressive centrepiece for any meal.
Cut the duck breasts into thick slices
Heat a wok or large frying pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the duck and stir-fry for about 2 minutes. Transfer the duck to a stainless-steel colander set inside a bowl, leaving behind about
© 2001 Ken Hom. All rights reserved.