Duck with balsamic lychee and port, salad

Duck in balsamic Lychees and port

Oh what a delicious summer!

1 bag of Italian rocket salad

8 baby plum tomatoes

cup of chopped cucumber

2 spring onions

1/2 cup of pine nuts

200g duck fillets

1 tin of lychees

1/2 cup of port

1 tsp. Sarsons vinegar

2 tbsp. balsamic glaze (sweeter and thicker than most average balsamics, unless you can afford a top of the range balsamic vinegar)

 

In a pot, add halved lychees, balsamic vinegar, Sarsons vinegar, port and a twist of black pepper and cook on low to med for 15ms.

In a dry frying pan, add the pine nuts and toss around for 1-2ms until lightly brown, remove from heat until ready to use.

On a plate, lay the salad, tomatoes, cucumber, spring onion.

In a griddle pan quickly cook the duck for 3-4 mins then add the lychee balsamic sauce and simmer for 2ms.

Laddle over the salad whilst hot, then sprinkle your roasted pinenuts then devour!

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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2 Comments on “Duck with balsamic lychee and port, salad”

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    • The Cooking and Life Goddess Says:

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