Stir-fried duck with sugar snap peas and asparagus

INGREDIENTS (serves 2)

2 x 200g duck breasts

2 teaspoons five-spice

sea salt and freshly ground black pepper

2 tablespoons sunflower or groundnut oil

1 large handful of thin asparagus, trimmed

1 large handful of sugar snap peas or mangetouts

2-3 cloves of garlic, finely sliced

1 fresh red chilli, deseeded and finely sliced 

1 thumb-sized piece of fresh ginger, peeled and grated

2 oranges, zested and segmented

1 tablespoon honey

a handful of fresh mint, leaves picked

2 tablespoons soy sauce

METHOD

1. Score the skin of the duck with a sharp knife. Rub the breasts all over with the five-spice and a pinch of salt. Put the duck breasts skin side down in a cold wok, then bring it slowly up to a medium-low temperature so the white fat turns into thin, crispy and golden. Cook for around 12 minutes, then turn the breasts over and cook for a further 5 minutes. By which time they will be cooked medium, so remove them to a plate and pour away the duck fat. 

2. Get all the vegetables and spices ready to go and wipe your wok. Add a tablespoon of sunflower oil to your hot wok. Add the asparagus and sugar snap peas and toss around, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little. 

3. Remove the veg to a plate. Slice up your duck breasts into little slivers and put these back into the wok with any resting juices and maybe an extra pinch of five-spice. Cook until nice and crispy.

4. Put all your vegetables back into the wok, and turn down the heat. Add the oranges, honey, half the mint and the soy sauce, and serve straight away on a large plate, sprinkled with the rest of the mint. 

5. Serve with rice or noodles (optional).