Crisp duck and lychee salad

Crisp duck and lychee salad

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

If you are using a duck bought from an Asian barbecue food store, ask for a small container of duck juices for use in the dressing. Or, use some master stock instead. You can use tinned longans or lychees in place of the fresh lychees – drain and rinse the tinned fruit to remove the extra sugar.

Ingredients

Quantity Ingredient

Dressing

Quantity Ingredient
100ml duck juices
or 100ml Master stock
2 1/2 tablespoons light yellow bean soy
2 1/2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 tablespoon caster sugar
1 tablespoon chinese black vinegar
1 drop sesame oil

Salad

Quantity Ingredient
2 spring onions, julienned
3 red asian shallots, finely sliced
10 lychees, peeled and seeded
30g coriander leaves
1 lebanese cucumber, julienned
4 cm piece fresh ginger, peeled and julienned

To serve

Quantity Ingredient
1 store-bought barbecued duck, deboned and cut into thin strips
or 1 Soy duck or chicken, deboned and cut into thin strips, (use duck variation)
sesame seeds, toasted, to garnish

Method

  1. To make the dressing, whisk all the dressing ingredients together in a small bowl and adjust the seasoning to taste. The mix of the two different soy sauces creates a rich sweetness, while the black vinegar should cut through that sweetness to balance the flavours.
  2. To make the salad, put the salad ingredients and the duck in a mixing bowl. Pour over the dressing and toss together to combine well.
  3. Transfer the salad to a serving plate and sprinkle with the toasted sesame seeds. Serve on its own or with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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