{"id":285,"date":"2011-10-22T15:53:22","date_gmt":"2011-10-22T15:53:22","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/10\/22\/roast-duck-and-lychee-salad\/"},"modified":"2011-10-22T15:53:22","modified_gmt":"2011-10-22T15:53:22","slug":"roast-duck-and-lychee-salad","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/asian-recipes\/roast-duck-and-lychee-salad\/","title":{"rendered":"Roast duck and lychee salad"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 duck legs, skin on (breasts could also be used)<\/li>\n<li> Marinade for duck:<\/li>\n<li> 2 tbsp ketjap manis (see Cook&#8217;s tip) <\/li>\n<li> 1 tbsp light soy sauce<\/li>\n<li> 1 tsp 5 spice powder<\/li>\n<li> 4 slices ginger<\/li>\n<li> 4 pieces of orange peel<\/li>\n<li> Salad:<\/li>\n<li> 15 lychees, peeled, deseeded and chopped (see Cook&#8217;s tip) <\/li>\n<li> 3 spring onions, finely chopped<\/li>\n<li> 1 tbsp grated ginger<\/li>\n<li> 1 tsp deep fried garlic(sliced garlic, fried slowly in groundnut oil until golden and crispy)<\/li>\n<li> Handful coriander leaves, chopped<\/li>\n<li> 2 tbsp deep fried peanuts<\/li>\n<li> Pinch of sesame seeds<\/li>\n<li> Dressing:<\/li>\n<li> 1 tbsp plum sauce<\/li>\n<li> 1 tsp palm sugar<\/li>\n<li> 1 tbsp Chinese black vinegar or balsamic vinegar<\/li>\n<li> 3 tbsp light soy sauce<\/li>\n<li> 2 &#8211; 3 tbsp juices from the duck<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>Score the skin on the duck.<br \/>\n Make the marinade: mix ketjap manis, soy sauce and 5 spice powder together and smear over the duck.<br \/>\n Place duck on a rack over a roasting tray. Tuck 2 pieces each of ginger and orange peel under each piece of duck. Roast at 190C for about 30-40 mins until cooked through and crispy. Leave to cool and then shred.<\/p>\n<p> Make the dressing by combining all ingredients. It should taste salty, sweet and just a little sour.<br \/>\n Combine all salad ingredients (except sesame seeds) in a bowl and add duck. Dress the salad and sprinkle over the sesame seeds.<\/p>\n<p> Good served with sticky rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 2 duck legs, skin on (breasts could also be used) Marinade for duck: 2 tbsp ketjap manis (see Cook&#8217;s tip) 1 tbsp light soy sauce 1 tsp 5 spice powder 4 slices ginger 4 pieces of orange peel Salad: 15 lychees, peeled, deseeded and chopped (see Cook&#8217;s tip) 3 spring onions, finely chopped 1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,16,23],"tags":[41,52],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-asian-recipes","category-game-recipes","category-main-course-recipes","tag-asian-recipes","tag-game-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=285"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/285\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}