Roast duck, lychee and mint salad
( SERVES 4 )
- Preheat oven to 200 degC. Heat an ovenproof fry pan and add the seasoned duck, skin side down. Cook for 5 minutes until the skin is golden and crispy.
- Turn the duck over and place in the oven to continue cooking for a further 5 minutes. Remove and let rest.
- Slice the duck. Squeeze over the juice from the oranges. Add the soy and sesame, turn the duck in the dressing before plating with the lychees and mint leaves.