Duck and Lychee Salad

This is a great spring lockdown salad. You’ll feel like you’re out for lunch at your favourite harbourside restaurant. If you’re struggling to get hold of duck, you could use chicken. I found the black Chinese, vinegar at my local Asian Grocer, Quing Xiang Yong! (Enjoy)

INGREDIENTS

• 1 Chinese roast duck
• 2 ripe tomatoes
• 2 cucumber
• 20 fresh lychees
• 2 cup each of coriander and watercress
• 3 tbsp of extra virgin olive oil
• 1 tbsp of black Chinese vinegar
• 3 tbsp of light soy
• 1 tbsp of sesame oil
• 1 tbsp of grated fresh ginger
• 2 minced garlic cloves.
• Salt and pepper
• Toasted sesame seeds and/or roasted peanuts

METHOD

Strip the meat from a Chinese roast duck – easily found at your local Chinese barbecue shop – and cut into strips. Slice cucumbers into similar-sized strips. Cut tomatoes into thin wedges. Peel and seed fresh lychees. Put these ingredients in a large bowl and add a cup each of coriander and watercress sprigs. Toss gently. Make a dressing by combining virgin olive oil, black Chinese vinegar, soy, sesame oil grated fresh ginger and minced garlic cloves.

Dress the salad, add salt and pepper if necessary and serve with roasted peanuts on top.