1. Remove the fat and skin from the duck, cut the breasts into thin strips and place in a bowl. Mix the marinade ingredients together, pour over the duck, cover, chill and marinate overnight.
2. Next day, make the egg omelette. Heat a small frying pan and add 15ml/1 tbsp of the oil. When the oil is hot, pour in
the egg and swirl around to make an omelette. Once cooked, leave it to cool and then cut into strips. Drain the duck and discard the marinade.
3. Bruise the garlic with the flat blade of a knife. Heat 10ml/2 tsp of the oil in a preheated wok. When the oil is hot, add the garlic and fry
for 30 seconds, pressing it to release the flavour. Discard. Add the beansprouts with seasoning and stir-fry for 30 seconds. Transfer
to a heated dish, draining off any liquid.
4. Heat the remaining oil in a preheated wok. When the oil is hot, stir-fry the duck for 3 minutes until cooked. Add the ginger
and oyster sauce and stir-fry for a further 2 minutes. Add the beansprouts, egg strips and spring onions, stir-fry briefly and serve.
2 duck breasts, about 175g each
