Friday, March 29, 2024 | Ramadan 18, 1445 H
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EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI

WARM DUCK SALAD WITH LYCHEE

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Ingredients (Serves 2)


120 g pan seared duck breast


40 g Lychee can cut into half


30 g Red onion, slices


20 g Tomato cherry, cut half


15 g Red chili slices


5 g Coriander leaves


Honey coriander dressing


Pan Seared


Duck Breast


Season duck breasts with salt. Make sure to have more salt on the skin side and light on the flesh side.


In a cold saute pan, sear the duck skin side down.


In a low to medium-low fire, press the duck breasts down for 5 minutes until you see bubbles. If fat is silent or not oozing out, adjust the heat until the skin is golden brown.


Remove duck from pan and set aside to rest.


Honey coriander


dressing preparation


15 g Honey


10 g Light soya sauce


15 g Lemon juice


8 g Fish sauce


5 g Palm sugar


15 g Balsamic vinegar


8 g Hoisin sauce


Salt to taste


Garlic, chili and coriander chopped


Blend all the ingredients and ready to use


Final Preparation


In a mixing bowl, combine the slices of duck breast, Lychee, onion, rec chili and coriander leaves with Honey coriander dressing.


Mix well and arrange on the desired platter


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