Roast duck, lychee and mint salad
( SERVES 4 )

Roast duck, lychee and mint salad
Amanda Laird

Viva 24/11/2010

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Ingredients

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4 Duck breasts
1 Salt & freshly ground pepper
2 Oranges
3 tsp Soy sauce
1 tsp Sesame oil
16 Lychees
1 to decorate Fresh mint

Directions

  1. Preheat oven to 200 degC. Heat an ovenproof fry pan and add the seasoned duck, skin side down. Cook for 5 minutes until the skin is golden and crispy.
  2. Turn the duck over and place in the oven to continue cooking for a further 5 minutes. Remove and let rest.
  3. Slice the duck. Squeeze over the juice from the oranges. Add the soy and sesame, turn the duck in the dressing before plating with the lychees and mint leaves.

Wine Match

Pinot Noir

This dish is best matched with
Pinot Noir

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