Preheat the oven to 210 °C. Brush the duck breast with the Golden Mountain sauce and place on a roasting rack in the fat pan. Roast for half an hour, remove and cool.
Cut the peppers into thin strips. Pick out the watercress, peel off the fresh litchis and remove the seeds. (Drain canned litchis). Arrange ginger, peppers, litchis and watercress on plates. Cut duck breast into narrow slices and arrange on top of salad. In a baking bowl, mix sugar, peppercorns, vinegar, chili pepper and cilantro leaves and pour over salad.
You can get pickled ginger at the Asian store. And: you can also use chicken breast instead of duck.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!