Fresh, tasty and perfect for a warm summers day! Impress your guests with a gourmet salad using Aussie Lychees'.

Aussie Lychees'
By Megann Evans

Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients

Salad

Duck Breasts
2 red witlof or red radicchio lettuces
4 baby beetroot, cut into small wedges
1 red onion, finely sliced
1 orange
4 lychees, split, peeled and seeded
3 red radishes, finely sliced
Baby herbs

Dressing

1/4 cup white wine vinegar
1/3 cup olive oil
1tbs lemon juice
1tbs seeded mustard
Salt & pepper to taste

Shop all your fresh ingredients at your local Westfield

Method

1. Preheat the oven to 200 degrees C.
2. Half the radicchio, rinse and dry. Clean the radishes and finely slice.
3. Peel, halve and pit the lychees. With a knife, peel and segment the orange. Set all these ingredients aside.
4. To make the dressing, whisk the vinegar, lemon, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until slightly thickened. Keeps in a sealed jar in the fridge for up to 2 weeks.
5. Clean and dry duck breasts thoroughly with a paper towel, dry skin to ensure it becomes crispy while cooking. Using a sharp knife, score the skin of the duck breast. Season the duck with salt & pepper. Place the breast, skin side down, on a cold non-stick pan and bring to a medium heat. With tongs pressing down on the breast, cook for 5 minutes, flip, then place the whole pan (alternatively place onto a baking tray) in the oven for a remaining 3 minutes.
6. Remove from the oven, set aside and cover with foil allowing it to rest for at least 5-10 minutes before cutting into thin slices diagonally. Pour the duck fat
   from the pan and sauté the beetroot and onion together over a medium heat for about 6 minutes, until the onion and beetroot are soft. They will go a gorgeous pink/red colour. Season & set aside.
   Layer the salad, beetroot and onion, top with the duck and lychees and sprinkle with micro herbs.

Kitchen notes

• Blood orange is nice to use if in season
• For an oil-free dressing, a caramelised balsamic vinegar is a great alternative to a quick and easy dressing and pairs perfectly with duck.
• You want the lychees to be sweet jewels of surprise in your mouth. Cut them according to your taste, be it in half or quarters.
• If you can’t get radicchio at your local market, swap for a firm, preferably red leaf lettuce. “Little gem” lettuce combos are great and have lovely vibrant red and green colours. “Baby cos” is also a good alternate.
• Any game meat will work well. For easy entertaining, substitute the duck breast with chicken breast (skin on), or swap out the leftover turkey for leftover chicken.