Roast duck, lychee and mint salad

Roast duck, lychee and mint salad. Photo / Babiche Martens

Serves 4

4 duck breasts
Salt and freshly ground black pepper
2 oranges
3 tsp soy sauce
1 tsp sesame oil
16 lychees
Fresh mint leaves

1 Preheat oven to 200C. Heat an ovenproof fry pan and add the seasoned duck, skin side down. Cook for 5 minutes until the skin is golden and crispy.

2 Turn the duck over and place in the oven to continue cooking for a further 5 minutes. Remove and let rest.

3 Slice the duck. Squeeze over the juice from the oranges. Add the soy and sesame, turn the duck in the dressing before plating with the lychees and mint leaves.