Seared duck with rosewater litchis

Seared duck with rosewater litchis

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  • 2
  • Easy
  • Fat conscious
  • 10 minutes
  • Paul Cluver Pinot Noir 2005


  • 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

Cooking Instructions

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

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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