Duck breast with sprouts and lychee salad & coconut-caramel dressing

Name: Duck breast with sprouts and lychee salad & coconut-caramel dressing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 1 small coconut (or 25 g grated coconut and 3-4 tablespoons coconut chips); 50 g Palm sugar (you can get it in the Asian shop); 2 Garlic cloves; 1 piece(s) (10 g) Ginger; 7-10 Tbsp coarsely ground white pepper; 1-2 TABLESPOONS Oil; 4 TABLESPOONS Fish sauce (you can get it in the Asian shop); 3 TABLESPOONS Lime juice; 100 g Mung bean sprouts; 1–2 large red chilli peppers; 1 stick of lemongrass; 3 Kaffir lime leaves (you can get them in the Asian shop); 5-6 Stem(s) Mint and coriander; 10 Litchis (fresh or canned); 3 TABLESPOONS roasted peanuts; 1 small duck breast (250-300 g); 7-10 Tbsp Salt; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

1 small coconut (or 25 g grated coconut and 3-4 tablespoons coconut chips)
50 g Palm sugar (you can get it in the Asian shop)
2 Garlic cloves
1 piece(s) (10 g) Ginger
7-10 Tbsp coarsely ground white pepper
1-2 TABLESPOONS Oil
4 TABLESPOONS Fish sauce (you can get it in the Asian shop)
3 TABLESPOONS Lime juice
100 g Mung bean sprouts
1–2 large red chilli peppers
1 stick of lemongrass
3 Kaffir lime leaves (you can get them in the Asian shop)
5-6 Stem(s) Mint and coriander
10 Litchis (fresh or canned)
3 TABLESPOONS roasted peanuts
1 small duck breast (250-300 g)
7-10 Tbsp Salt
baking paper

Directions

1
Preheat oven (electric cooker: 140 °C/circulating air not suitable/gas: see manufacturer). Line a tray with baking paper. Whip the coconut with the back of a kitchen cleaver or heavy knife. Roughly grate one quarter, cut one quarter on a slicer or with a peeler into thin strips (use the rest for other purposes).
2
Spread the coconut strips on the baking tray and roast in a hot oven for about 30 minutes to golden yellow chips.
3
For the dressing, crush the palm sugar coarsely. Peel garlic and ginger and chop finely. Sweat garlic, ginger and 1⁄2 tsp. pepper in hot oil at medium heat for 1-2 minutes until golden brown. Deglaze with 3 tablespoons of water.
4
Add palm sugar, 25 g grated coconut (grated coconut) and fish sauce. Simmer at low heat until the sugar has dissolved. Bring to a boil, then let it cool down and season with lime juice.
5
For the salad, sort out the sprouts, rinse and drain. Clean the chillies, cut lengthwise, remove seeds, wash and cut lengthwise into fine strips. Remove the outer leaves of the lemon grass, cut the stalk into very fine rings.
6
Wash the lime leaves and cut into fine strips. Wash the herbs, shake dry, pluck and chop coarsely. Peel, halve and seed lychees if necessary. Mix prepared salad ingredients with peanuts and 2⁄3 of the coconut chips.
7
Increase the oven temperature (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) Dab the duck breast dry and cut into the skin. Season both sides with salt. In a pan without fat, fry the skin at medium heat until golden brown and crispy, turn over and continue frying for 1 minute.
8
Bake in the oven for 8-10 minutes. Remove from the oven and leave to rest for 5 minutes.
9
Cut the duck breast thinly and serve with the salad. Drizzle with dressing and garnish with the remaining coconut chips. Serve with jasmine rice.