Five-spice duck

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

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

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.
3. 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.

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