Duck breast

2 duck breasts, about 175 g (6 oz) each

1 teaspoon olive oil

2 spring onions, cut into 2.5 cm (1 in) lengths

50 g (1¾ oz) watercress, stalks removed

1 orange, peeled and segmented

1 small red chilli, deseeded and finely chopped

1 teaspoon cornflour

1 clove garlic, crushed

1 teaspoon grated ginger

Grated zest and juice of 1 orange

1 teaspoon clear honey

1 teaspoon sesame oil

1 tablespoon dry sherry or rice wine

1 tablespoon dark soy sauce

Directions:

To make the marinade, mix all the ingredients together in a bowl.

Cut the skin and fat off the duck breasts and discard.

Stir to mix well then cover and leave to marinate for 30 minutes, or refrigerate until required.

Remove the duck strips, reserving the marinade, and pat them dry.

Heat the oil in a wok or large nonstick frying pan over a high heat, then stir-fry the duck for 4-5 minutes until browned.

Pour the marinade onto the duck and allow it to bubble until it reduces and becomes dark and syrupy.

Add the spring onions and watercress, stir-fry for 1 minute, then toss in the orange segments and heat them through.