Ingredients:
  • 1 Cantonese roast duck
  • 3 tablespoons sugar
  • 3 tablespoons duck sauce
  • 3 tablespoons cider vinegar
  • 4 teaspoons light soy sauce
  • 1200 ml (20 oz) can of lychees, drained with 350 ml (1 1/2 cup) lychee juice reserved
  • 3 teaspoons cornstarch
  • 3 tablespoons vegetable oil
  • 4 sprigs fresh cilantro
Method:
  1. Bone duck and cut into small serving pieces.
  2. Combine sugar, duck sauce, vinegar, soy sauce, litchi juice and cornstarch in a small pot.
  3. Bring to a boil while constantly stirring until thickened.
  4. Turn off heat and fold drained litchis into sauce.
  5. Pan-sear duck pieces in heated oil for 2 minutes, and toss a few times.
  6. Place duck on serving platter, top with sauce and garnish with cilantro.
  7. Serve with selection of stir-fried al dente vegetables (e.g., bok choy, broccoli, carrots).