Asian recipes Game Main course

Roast duck and lychee salad


  • 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


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.

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