Five-spice duck

3 skinless duck breasts
about 2tsp five-spice paste or powder
1tbsp vegetable oil
8 shallots, peeled and sliced
150g pack mangetout
2 cloves garlic, peeled and sliced
3tbsp dry sherry
1½tbsp dark soy sauce
2-3 spring onions, to garnish (optional)

A fast and fabulous duck stir-fry

In short	Preparation time: 10 mins Cooking time: 10 mins Total time: 20 mins Serves: 4 people Cuisine: Chinese Course: Main
Nutrition (per portion)	220 calories 10g fat 5g carbs

Method

1. Slice duck breasts into 1cm-thick slices and rub 5-spice all over. In a wok or large frying pan, heat till hot, then add oil. Add shallots and cook for a couple of mins, till they start to soften.

2. Now add mangetout, garlic and duck and cook for a couple more mins, till duck is browned and cooked to your liking. Pour in sherry and soy sauce, and bubble for a minute to thicken. Top with shredded spring onion. Check seasoning before serving.

COOK'S TIP
If you've got time, coat the duck with five-spice and set in the fridge to marinate for a few hours.