Duck Stir-fry

Serves 4

• 1 1/4 lb duck breast fillet, no skin
• 4 fl oz unsweetened orange juice
• 4 spring onions
• 1 tablespoon wine vinegar
• 1 red pepper
• 1 level tablespoon thin honey
• 6 oz baby sweetcorn
• 1 level tablespoon cornflour
• 4 oz mangetout
• 1 tablespoon oil
• 8 oz can water chestnuts
• 2 tablespoons light soy sauce

Method

1. Cut the duck into small pieces.
2. Slice the spring onion and deseeded pepper.
3. Halve the baby sweetcorn and trim the mangetout.
4. Drain and slice the water chestnuts.
5. Mix together soy sauce, orange juice, vinegar, honey and cornflour.
6. Heat oil in a non-stick wok or frying pan and cook duck for about 5 minutes.
7. Add the spring onions, pepper, sweetcorn and mangetout and cook for another 2 to 3 minutes.  Add the water chestnuts and the sauce.
8. Stir until the sauce boils and thickens.
9. Serve immediately