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Duck and Lychee salad

Duck and lychee salad

Whether it’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.
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Prep Time 20 minutes
Cook Time 20 minutes
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 sauté 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