Seared duck with rosewater litchis

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

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

Colcannon with spring onion butter

Air-fryer wraps

Crayfish curry

Litchi jelly and home-made sorbet

Seared beef carpaccio with ricotta, litchis and asparagus

Crispy five-spice duck breasts

Honey-and-litchi mojitos

Litchi-and-avocado salad

Seared duck with rosewater litchis

Seared duck with rosewater litchis

Ingredients

Method