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Duck recipes
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Seared duck with rosewater litchis
2
Easy
10 minutesIngredients
- 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
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