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By admin, December 7, 2009

Duck and Lychee Salad (plum sauce out of shot) image © Catseye Productions 2009

This a such a beautiful combination of flavours, and given the short season of lychees is one to enjoy right now.  As well as this salad recipe, I will have my roast duck recipe in Tropical Cuisine: Cooking for Clare’s Kitchen.  For now, either buy ready roasted duck if you have access to it, roast a duck according to your current recipes, or for a quicker route, pan cook or roast a duck breast per serve.

If you don’t have access to fresh or frozen Davidson Plums, and you can’t buy a ready-made Davidson Plum sauce (try Rainforest Bounty), then you can make a plum sauce using temperate blood plums.

The recipes below are general in their directions, and will be more specific in their final form in the cookbook:

Davidsons Plum Sauce

About 500gm fresh or frozen Davidsons plums

2/3 cup castor sugar

2 cloves

2 cardamom pods, crushed slightly

6 allspice, whole

1/2 tsp salt

water to cover plums

Place plums, spices and salt into a saucepan just big enough to fit them in one layer, cover with water and bring to the boil.  Add castor sugar, and reduce to a low simmer until the sauce has thickened.  Run the mixture through a food mill or pick the stones and spices out by hand then blend with a stick blender.

Duck and lychee salad

to serve 3 – 4 people

1 roasted duck or 4 cooked duck breasts, sliced or torn into edible amounts, excess fat removed

equal amounts of watercress and rocket sprinkled in two layers on each plate

about 8 pitted fresh lychees, torn in 1/2, per person

Compile the salad by laying the rocket then watercress onto each plate, scatter over the duck pieces, the torn lychees, then top with a drizzle of Davidsons plum sauce aiming to get it mostly on the pieces of duck.  Serve.

© Clare Richards 2009-2010