Serves 4
o 4 duck breasts
o 2 tsp 5 spice
o S & P (Salt and pepper)
o 2 tbs oil
o 2 handfuls asparagus
o 2 handful snappers
o 4 clove garlic, sliced
o 1 - 3 fresh red chilli, deseeded and sliced
o 2 thumb size ginger, peeled and grated
o 4 oranges, zested and segmented
o 1 tbs honey
o Handful mint leaves
o 4 tbs soy sauce
Instructions:
1. Score duck skin with knife. Dust breast with five spice and gd pinch of salt
2. Put skin down in cold wok. Heat skin 12 min in med-low. Turn over and cook 5 mins. By this time will cook med
3. Place on plate and pour away oil. Wipe wok
4. Get wok very hot
5. Oil: Asparagus, peas, toss and garlic, chilli, ginger. Stirfry couple min. Asparagus crunchy. Move to plate
6. Slice up duck and put back to wok. Add pinch of 5 spice to juices. Cook till nice and crispy
7. Put veg in wok and turn to low heat. Add oranges, honey, 1/2 mint and soy sauce. Serve with rice
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