2 duck breast fillets (skin on)
3 stalks spring onions (1 inch lengths and separate white from green)
1 heaped tbsp Wing Yip Plum Sauce
1 tbsp water
1 tin lychees (drained)
1" fresh ginger (finely shredded)
1 tbsp vegetable oil
2 tsp Wing Yip Light Soy Sauce
Trim off extra fat from the duck and score a diamond pattern on the skin. Season (breast, not skin) with light soy.
Cook the duck, skin side down, on a hot pan or wok until it is crispy. Turn over to seal the duck breast and place in a hot oven to finish cooking. Should take approximately 8 minutes.
Remove duck from the oven and allow to rest.
In the wok, fry sliced spring onions (white part only)and ginger for 1 minute.
Add the plum sauce and 1 tablespoon of water.
Heat the sauce through and add lychees.
Slice the cooked duck breast (diagonally) and add to the wok. Heat through and finally, add green spring onion tops.