I created this dish recently for a cooking demonstration at the Ginger Flower Festival to showcase some of the great produce that the Gympie Region has to offer. Lychees are available in the region from December to February and they add great texture and a sweet and sour flavour which marries beautifully with the duck. Bendele Farm duck breasts, legs and whole ducks are available every Sunday morning at the Noosa Farmers Market, as well as selected butchers all over the coast.

Serves 4


4 duck breasts

400gm lychees, peeled and seeded

2 tsp grated galangal

stems and roots of 1/2 bunch of coriander, finely chopped

½ tsp shrimp paste

50gm palm sugar

20ml lime juice

30ml fish sauce

20ml water

2 finger limes, pulped

100ml coconut yoghurt

50gm roasted macadamias

½ cup coriander leaves

1 green chilli

1 golden shallot, finely sliced


In a small saucepan, simmer the palm sugar, galangal, coriander stems, shrimp paste, lime juice, fish sauce and water until the sugar has dissolved. Cool to room temperature.

Dry and season the duck breasts and cook skin side down in a heavy based frying pan over a medium heat until the skin is crispy and golden. Turn the breasts, cook for another 3-4 minutes. Remove from the pan and rest for 5 minutes.

Slice each duck breast into five slices on an angle.

Spoon the palm sugar sauce onto four serving plates and arrange the lychees, duck, macadamias, coriander leaves, chilli and shallot on top.

Pipe the coconut yoghurt around the plate and dot with small amounts of finger lime pulp.