Get bursts of sweetness in every other bite with this duck and lychee salad- complete with rice, vegetables and crispy duck
1Rub duck with coriander. Season to taste. In a large frying pan, heat oil on medium. Fry duck, skin side down, 4 to 5 mins, until crisp and golden. Turn and cook a further 4 to 5 mins (for medium). Remove from pan. Rest, loosely covered with foil, 5 mins.
2To prepare dressing, whisk all ingredients together in a small bowl to dissolve sugar. Set aside.
3In a large salad bowl, combine all remaining ingredients. Drizzle with half dressing and toss well.
4Divide salad between four plates, thinly slice duck breast and arrange on top. Drizzle with remaining dressing to serve.