23 December 2012,21:30 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Rub the duck with the ginger, salt and oil. Leave for 30 minutes.
  • Heat the remaining oil in a pan over high heat. Add the duck and spring onions and stir-fry for 1½ minutes.
  • Add the sugar and soy sauce, and stir- fry for 30 seconds. Add the peas and almonds.
  • Stir-fry for a further 1 minute. Dissolve the corn flour in the stock and sherry.
  • Add to the pan, stirring until the sauce thickens. Simmer for a final 30 seconds.
  • Serve hot with braised celery and rice. 


  • 750 grams duck meat, cut into bite-sized pieces
  • 4 slices root ginger, shredded
  • Salt
  • 6 tablespoons Cooking oil
  • 4 spring onions cut in 1 inch pieces
  • Pinch of sugar
  • 6 tablespoons soy sauce
  • 10 tablespoons green peas
  • 10 tablespoons toasted almonds
  • 4 teaspoons corn flour
  • 6 tablespoons stock
  • 4 tablespoons dry sherry

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