- ¼ teaspoon Chinese five–spice
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 100 ml (3½ fl oz) fresh orange juice
- 2 × 175 g (6 oz) skinless, boneless duck breasts, thinly sliced
- 2 oranges
- 1 tablespoon caster (superfine) sugar
- 1 tablespoon red wine vinegar
- 1 teaspoon cornflour (cornstarch)
- 1½ tablespoons vegetable oil
- 4 spring onions (scallions), sliced
- 125 g (4 oz) snow peas (mangetout), halved lengthwise
- 2¼ cups (200 g) bean sprouts, trimmed
- Mix together the Chinese five–spice, soy sauce, sesame oil and ½ tablespoon of the orange juice in a bowl and add to the duck, tossing to coat.
- Cover with plastic wrap and refrigerate for at least 2–3 hours.
- Return the duck to room temperature before cooking.
- Meanwhile, peel the zest from half of one of the oranges, then cut it into fine strips.
- Add the strips to a saucepan of cold water, bring to the boil, then drain through a strainer and set the strips aside.
- Cut away all the peel and white pith from the oranges using a sharp knife, then cut the flesh into segments and set aside.
- Heat the sugar and vinegar in a small saucepan until the sugar has dissolved.
- Blend the cornflour with 1 tablespoon of the orange juice, then pour the remaining orange juice into the saucepan.
- Bring to the boil, then add the cornflour mixture, stirring constantly until the sauce has thickened.
- Add the orange zest strips, then turn off the heat.
- Remove the duck from the marinade with a slotted spoon.
- Heat 1 tablespoon of the vegetable oil in a wok or large non–stick frying pan over medium–high heat.
- Add the duck and stir–fry for 2–3 minutes, or until tender.
- Remove to a plate and set aside.
- Add the remaining oil to the wok, add the spring onions and snow peas and stir–fry for 1 minute.
- Add the bean sprouts and stir–fry for 2 minutes, or until tender but crisp.
- Return the duck to the pan with the orange segments, orange sauce and any remaining marinade.
- Bring to the boil and let it cook for about 30 seconds, or until everything is heated through.
- Serve immediately.
Preparation: 30 minutes, plus at least 2-3 hours marinating
Cooking: 10 minutes