Ingredients:
- 2 duck legs, skin on (breasts could also be used)
- Marinade for duck:
- 2 tbsp ketjap manis (see Cook’s tip)
- 1 tbsp light soy sauce
- 1 tsp 5 spice powder
- 4 slices ginger
- 4 pieces of orange peel
- Salad:
- 15 lychees, peeled, deseeded and chopped (see Cook’s tip)
- 3 spring onions, finely chopped
- 1 tbsp grated ginger
- 1 tsp deep fried garlic(sliced garlic, fried slowly in groundnut oil until golden and crispy)
- Handful coriander leaves, chopped
- 2 tbsp deep fried peanuts
- Pinch of sesame seeds
- Dressing:
- 1 tbsp plum sauce
- 1 tsp palm sugar
- 1 tbsp Chinese black vinegar or balsamic vinegar
- 3 tbsp light soy sauce
- 2 – 3 tbsp juices from the duck
Method:
Score the skin on the duck.
Make the marinade: mix ketjap manis, soy sauce and 5 spice powder together and smear over the duck.
Place duck on a rack over a roasting tray. Tuck 2 pieces each of ginger and orange peel under each piece of duck. Roast at 190C for about 30-40 mins until cooked through and crispy. Leave to cool and then shred.
Make the dressing by combining all ingredients. It should taste salty, sweet and just a little sour.
Combine all salad ingredients (except sesame seeds) in a bowl and add duck. Dress the salad and sprinkle over the sesame seeds.
Good served with sticky rice.