WARM DUCK SALAD WITH LYCHEE

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