Mandarin Duck Salad – serves 4

Ingredients for the Sauce:

50g onion
50g leek
40ml grape seed oil
30g sushi ginger
30ml fish sauce
20g cilantro
20g lemon grass
80g coconut milk
80ml double cream
50ml chicken stock
20g Thai basil

1. Cut the leek and onion into 2x2 cm sized cubes and sweat them in grape seed oil
2. Add the chicken stock and cook until it has been reduced to half of the amount.
3. Add the sushi ginger, cilantro, lemongrass and Thai basil, all chopped into chunky pieces.
4. Add the coconut milk, crème double and fish sauce.
5. Cook on medium heat for about 10 minutes, puree everything and then strain through a fine sieve.

Ingredients for the Duck Salad:

200g duck breast
40ml grape seed oil
10g black sesame oil
10g rock salt
20g sweet chillis
8 lychees
4 asparagus tips
1 pickled radish

1. Marinate the duck breast in the sauce and leave in a cool place for 12 hours.
2. Place the duck breast into a bowl and put it into the oven for about 3-4 hours at a temperature of 80°C.
3. Remove the meat from the bone and cut it into small cubes, then cut into shapes using a biscuit cutter.
4. Cut the radish in long and thin pieces and wrap around the meat cube.
5. Peel the lychees and remove the stone, then cut into strips.
6. Use a peeler to cut the asparagus into long, thin strips.

To serve:

Put the duck salad at room temperature in the middle of the plate, heat the sauce again and foam using a hand mixer. Add the lychee and asparagus strips, pour sauce over the arrangement and decorate with some dried chilli peel.

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