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Foodie Friday: Duck and lychee salad

January 29, 2021 Leave a Comment

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This recipe was developed by Megann Evans for Australian Lychees.

Duck and Lychee salad
Image: Megann Evans
Duck and Lychee salad

Duck and lychee salad

Whether itโ€™s adding a pop of a pop of freshness to a party platter, a pop of flavour to a fresh salad or a pop of fun into a cocktail, fresh Australian lychees are the perfect addition for summer and they're also high in vitamin C. Make lychees the star of the show with this interesting salad.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 2 red witlof or red radicchio lettuces
  • 1 duck breast
  • 4 baby beetroot cut into small wedges
  • 1 red onion finely sliced
  • 1 orange
  • 4 lychees split, peeled and seeded
  • 3 red radishes finely sliced
  • baby herbs

Dressing

  • 1/4 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 tbs lemon juice
  • 1 tbs seeded mustard
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 200C. Half the radicchio, rinse and dry. Clean the radishes and finely slice. Peel, halve and pit the lychees. With a knife, peel and segment the orange. Set all these ingredients aside.
  • Clean and dry duck breasts thoroughly with a paper towel, dry skin to ensure it becomes crispy while cooking. Using a sharp knife, score the skin of the duck breast. Season the duck with salt and pepper. Place the breast, skin side down, on a cold non-stick pan and bring to a medium heat. With tongs pressing down on the breast, cook for 5 minutes, flip, then place the whole pan (alternatively place onto a baking tray) in the oven for a remaining 3 minutes. Remove from the oven, set aside and cover with foil allowing it to rest for at least 5-10 minutes before cutting into thin slices diagonally.
  • Pour the duck fat from the pan and sautรฉ the beetroot and onion together over a medium heat for about 6 minutes, until the onion and beetroot are soft. They will go a gorgeous pink/red colour. Season and set aside.
  • Whisk the vinegar, lemon, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until slightly thickened. Keeps in a sealed jar in the fridge for up to 2 weeks.
  • Layer the salad, beetroot and onion, top with the duck, dressing and lychees and sprinkle with micro herbs.
Keyword Duck, Lychee, salad

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Amy Collins Walker

About Amy Collins Walker

Amy is our regular feature writer, an experienced journalist and interior stylist living in Perth, Western Australia. Find out more about her styling work at http://www.amycollinswalker.com/

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