Citrus duck stir-fry

Preparation

1. Mix together the Chinese five–spice, soy sauce, sesame oil and ½ tablespoon of the orange juice in a bowl and add to the duck, tossing to coat.
2. Cover with plastic wrap and refrigerate for at least 2–3 hours.
3. Return the duck to room temperature before cooking.
4. Meanwhile, peel the zest from half of one of the oranges, then cut it into fine strips.
5. Add the strips to a saucepan of cold water, bring to the boil, then drain through a strainer and set the strips aside.
6. Cut away all the peel and white pith from the oranges using a sharp knife, then cut the flesh into segments and set aside.
7. Heat the sugar and vinegar in a small saucepan until the sugar has dissolved.
8. Blend the cornflour with 1 tablespoon of the orange juice, then pour the remaining orange juice into the saucepan.
9. Bring to the boil, then add the cornflour mixture, stirring constantly until the sauce has thickened.
10. Add the orange zest strips, then turn off the heat.
11. Remove the duck from the marinade with a slotted spoon.
12. Heat 1 tablespoon of the vegetable oil in a wok or large non–stick frying pan over medium–high heat.
13. Add the duck and stir–fry for 2–3 minutes, or until tender.
14. Remove to a plate and set aside.
15. Add the remaining oil to the wok, add the spring onions and snow peas and stir–fry for 1 minute.
16. Add the bean sprouts and stir–fry for 2 minutes, or until tender but crisp.
17. Return the duck to the pan with the orange segments, orange sauce and any remaining marinade.
18. Bring to the boil and let it cook for about 30 seconds, or until everything is heated through.
19. Serve immediately.