Crisp duck and lychee salad

Crisp duck and lychee salad

New Thai Food
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.


Quantity Ingredient


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


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


  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.
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