Roast Duck and Lychee Salad

Tis' the season for lychees hence I have been thinking of ways to use them. Decided to go savoury with them versus a sweet confection and they taste divine with roast duck slices.

I'm currently reading through Thai Food by David Thompson, that bright pink encyclopedia on all things related to Thai food and culture. It's not mine but courtesy of a very sweet friend who has lent it to me. I love the salad recipes which look easy to recreate hence I picked their roast duck and lychee salad since it combined two favourite ingredients. Everything was easily assembled except the sesame seeds which were missing from my cupboards.

Do give the salad a try as it was really nice. The dressing can be slightly salty so go easy on pouring it over your salad. The roast duck can be easily obtained from any of your favourite roast duck shop. Mine was packed from Restaurant Loong Foong, my favourite place for this dish especially at night.

Roast Duck and Lychee Salad

200 grams roast duck meat, elegantly sliced
15 lychees, peeled and deseeded
3 spring green onions, finely shredded
1 tablespoon shredded ginger
1 teaspoon deep fried garlic

handful of coriander leaves
2 tablespoons of deep fried peanuts
pinch of sesame seeds

Dressing

1 tablespoon of plum sauce (optional but delightful)
1 tablespoon of palm sugar, less if using plum sauce
1 tablespoon Chinese black vinegar
3 tablespoons light soy sauce
2 tablespoons of juice from the duck or stock

Make dressing by mixing the ingredients in. Make sure you taste it as it should taste salty, sweet and just a little sour. Adjust the ingredients added if you feel it's not the right taste. Combine all remaining ingredients except sesame seeds. Dress the salad (making sure you don't drench it but anoint the ingredients), sprinkle with sesame seeds and enjoy.

Tagged with: Thai Food + Roast Duck + Lychee