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Duck a l’Lychee with Rainbow Chard
- Steps
- Ingredients
Steps
- Place a medium frying pan over high heat. Add duck, skin-side down. Cook for about 6-7 minutes, or until skin is golden and crisp. Turn over. Cook for a further 5-6 minutes for medium doneness, or until cooked to your liking. Remove, reserving pan. Rest for 5 minutes, then thickly slice.
- Meanwhile, to make sauce, drain lychees, reserving 1/3 cup juice. Place sugar in a saucepan over medium-high heat. Cook, without stirring, until sugar is dissolved and dark golden in colour. Carefully add lychee syrup. Add chicken and beef stock and bring to boil. Simmer, stirring occasionally, for about 8-10 minutes, or until thickened. Remove from heat.
- Cook chard in a saucepan of boiling water for 1 minute. Drain. Squeeze out excess moisture.
- Add chard to reserved pan with garlic and butter. Cook, stirring for 1-2 minutes, or until tender. Remove from heat.
- To serve, coarsely chop 6 lychees (reserving remaining for another use). Place chard on a serving plate. Top with duck and lychees. Pour over sauce.
