Preparation

• 1
  To make the marinade, mix the honey, a tablespoon of soy sauce and a tablespoon of hoisin sauce in a shallow dish. Add the 5 spice and seasoning.
• 2
  Remove the skin from the duck breasts, slice into short, thick strips, mix into the marinade and place in the fridge to chill until needed.
• 3
  Remove tough stalks and shred the Chinese leaf, deseed and slice the pepper, diagonally slice the mange tout in half and slice the spring onions.
• 4
  Deseed, halve and slice the chilli, peel and finely chop the garlic then peel and grate the ginger.
• 5
  Heat a tablespoon of oil in a wok and stir fry the marinated duck for 4-5 minutes, turning once. Remove with a slotted spoon and put to one side.
• 6
  Add a little more oil to the wok if needed and stir fry the sliced pepper for a minute or two.
• 7
  Add the ginger, chilli, garlic, Chinese cabbage, spring onions and mange tout and stir fry for another 2 minutes.
• 8
  Return the duck to the wok with a tablespoon of hoisin sauce and a good splash of soy sauce and cook briefly to warm through the duck.
• 9
  Meanwhile, cook the jasmine rice according to the instructions, drain and rinse well with boiling water.
• 10
  Serve the duck stir fry on top of a bed of jasmine rice, garnished with a little chopped coriander.