Duck Breast Salad with Grapefruit and Lychees

Ingredients

• 2 duck breast fillets (ready to cook, skin on, 300 g each)
• Salt
• pepper (ground)
• 16 lychees
• 1 grapefruit
• 2 cm fresh ginger
• 1 red chili pepper
• 0.5 bunch coriander
• 0.5 bunch mint
• 2 Spring Onions
• 0.5 cucumber
• 3 tbsp olive oil
• 1 tbsp White Wine Vinegar
• 1 tbsp vegetable broth
• Liquid honey

Instructions

1. 1.

   Preheat the oven to 100°C fan.

2. 2.

   Wash, pat dry and score the skin of the duck breasts in a diamond pattern; season with salt and pepper. Place skin-side down in a hot pan without fat and brown until golden. Flip, cook for another minute, then transfer to the preheated oven and roast for about 35 minutes until pink inside. Brush the skin with honey during the last 15 minutes.

3. 3.

   Peel the lychees and remove the seeds. Peel the grapefruit, discard the white pith, separate the fruit segments from the membranes and catch the juice. Peel and finely chop the ginger; wash, deseed and finely chop the chili. Wash and pat dry the herbs. Trim the spring onions into thin rings. Cut the cucumber lengthwise in half and slice into thin strips.

4. 4.

   Heat the oil in a pan and sauté the onion with ginger and chili. Deglaze with 2 tbsp grapefruit juice, vinegar and broth; remove from heat, cool slightly and season with salt, pepper and honey to taste.

5. 5.

   Remove the duck breasts from the oven, let rest briefly, then slice. Combine cucumber, herbs, fruit segments and lychees in a bowl; arrange on plates with sliced duck breast, drizzle with vinaigrette and serve.