Ingredient:
4 skinless duck breasts, 150-175 g (5-6 oz) each, cut diagonally into 1 cm (1/2 in) strips
2 tbsp sunflower oil
8 spring onions, trimmed and cut into 2.5 cm (1 in) lengths
Salt and black pepper
1 tbsp sesame seeds, toasted
Egg noodles (p 353), to serve

Marinade:
2 large garlic cloves, crushed
1 tbsp soy sauce
1 tbsp olive oil
2 tbsp clear honey

Method:
Put the duck in a bowl with the marinade ingredients and mix well. Cover and marinate in the refrigerator for about 2 hours, or overnight if time allows.

Heat the sunflower oil in a wok or large frying pan. Lift the duck from the marinade (reserving it), and stir-fry over a high heat for about 3-4 minutes or until browned all over. Add the spring onions, and stir- fry for a further 2-3 minutes or until the duck is cooked.

Pour the marinade and 5 tbsp water into the pan, bring quickly to a boil, and simmer for a few moments until the sauce has a syrupy consistency- take care not to overcook or the marinade may burn.

Season with salt and pepper, scatter over the sesame seeds, and serve immediately with boiled egg noodles.