Ingredients

2 large duck breasts (or chicken), skin on
1 tb sp Golden Mountain sauce
1/2 each red, green and yellow capsicum
1/2 bunch watercress
12 fresh lychees or large can
2 tb sp pickled ginger
1-2 tb sp green pepper corns
1 tb sp white vinegar
2 tsp soft brown sugar
1-2 tsp chopped fresh red chilies
1/2 cup fresh coriander leaves

Method

Preheat the oven to hot 210C/415F. Brush the duck fillets with Golden Mountain sauce and place on a rack inside a baking tray. Bake for 30 minutes .Remove from the oven and allow to cool.

Remove the membrane and seeds from the capsicum and slice the flesh into thin strips. Pick the leaves from the water crest. Peel the fresh lychees and remove the seeds or if using canned lychees, drain.

Arrange the watercress, capsicum strips, ginger and lychees on a large serving platter. Slice the duck into thin pieces and arrange over the salad. In a small bowl combine the pepper corns, vinegar, sugar, chilies and coriander leaves. Serve on the side, for spooning over the salad.

(Serves: 4)