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Yambpet Yang (Roast duck & lychee salad)


  • To make the dressing, combine the soy, black vinegar, plum sauce, sugar and duck sauce. Taste for seasoning.
  • In another bowl, toss the spring onions, coriander, ginger, peanuts, duck and lychees with the dressing to taste.
  • Serve the salad with a little more dressing and the sesame seeds sprinkled on top.
  • from David Thompson - "Thai Food"


  • 3 tbsp light soy sauce
  • 1¼ tbsp Chinese black vinegar
  • 1 tbsp Chinese plum sauce
  • ½ tbsp shaved palm (or soft brown) sugar
  • 3 tbsp juices from duck (or stock)
  • 4 spring (green) onions, finely shredded
  • a good handful of coriander leaves
  • 1 tbsp shredded or grated fresh ginger
  • 2 tbsp roasted peanuts
  • ¼ roast duck meat, shredded
  • 15 fresh lychees (or rambutans), peeled & deseeded
  • a pinch of sesame seeds

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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