Ingredients

Method

• 400 g duck breast
• Maldon sea salt
• white pepper
• 1 t fennel seeds
• 2 T rose-water
• 5 T rice-wine vinegar
• 4 T sweet chilli sauce
• 1 T honey
• 16 fresh litchis, pitted

Method

Ingredients

Season the duck breast with the salt, white pepper and fennel seeds. Sear on both sides until crisp then cook until medium. Rest for 5 minutes.
Combine the rose-water, vinegar, chilli sauce and honey.
Serve thinly sliced duck breast on a bed of litchis and pour over the dressing. Garnish with a few rose petals.

Per serving: 1820.9kJ, 37.6g protein, 12.2g fat, 40.1g carbs