Recipe Detail

Prep 30 mins | Cook 10 mins | Serves 4

300g pkt Peking Roast Duck Breast*

450g fresh thin hokkien noodles

12 (about 350g) lychees, peeled and deseeded

1 long red chilli, deseeded and thinly sliced

2 green onions (shallots), trimmed and thinly sliced

1 cup coriander leaves

1 Lebanese cucumber, cut into matchsticks

50g baby Asian salad greens

Hoi sin dressing

1 tbs light soy sauce

2 tbs hoi sin sauce

2 tsp caster sugar

3-4 drops of sesame oil (to taste)

*Luv-A-Duck Peking roast duck breast is available in the fridge at large supermarkets. If preferred, use half a piece of flesh for a barbecued chicken.

STEP 1: Cook duck following packet directions. Set aside for 10 minutes to cool in pan juices—Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and stand for 2-3 minutes until tender—separate noodles and drain. Set aside.

STEP 2: Combine lychees, chilli, green onions, coriander, cucumber and salad greens in a large bowl. To make the dressing, combine 2 tbs duck pan juices and dressing ingredients in a screw-top jar. Shake until well combined.

STEP 3: To serve, slice duck. Arrange noodles, duck and lychee salad in serving bowls. Drizzle with dressing and serve.