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1
First of all, score the skin of the duck with a sharp knife.
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2
Then dust the breasts all over with the five-spice and a good pinch of salt.
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3
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 wonderful thin, crispy, golden crackling.
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4
Cook for around 12 minutes, then turn the breasts over and cook for a further 5 minutes.
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5
By which time they will be cooked medium, so remove them to a plate and pour away the duck fat.
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6
Get all your veggies and flavourings ready to go and wipe your wok.
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7
Now you want to get it really hot if you want to open the window (and cover the fire alarm joke!
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8
), then do.
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9
You may need to cook it all in smallish batches depending on the size of your wok.
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10
Add a couple of tablespoons of sunflower or groundnut oil to your hot wok.
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11
Carefully swirl the oil around so that it covers the whole pan.
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12
Add your asparagus and sugar snap peas or mangetouts and toss around, then add the garlic, chilli and ginger.
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13
Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch.
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14
By all means have a taste.
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15
Remove the veg to a plate.
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16
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.
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17
Cook until nice and crispy.
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18
Put all your vegetables back into the wok, and turn down the heat.
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19
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.
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20
Serve with rice or noodles, as a starter or main course.
