- Place the duck strips in a shallow dish. Mix together the Chinese five-spice powder, soy sauce, sesame oil and 2 tbsp of the orange juice. Pour over the duck, stir to coat, then leave to marinate while preparing the rest of the dish. (If time allows, marinate the duck in the fridge for 2–3 hours. Let it stand at room temperature for about 30 minutes before starting to cook.)
- Meanwhile, thinly pare the zest from half of one of the oranges, then cut into fine strips. Add the strips to a pan of cold water, bring to the boil, then drain and set aside. Cut away all the peel and white pith from the oranges using a sharp knife, then cut the flesh into segments.
- Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Blend the cornflour with 1 tbsp of orange juice, then pour the remaining orange juice into the saucepan. Bring to the boil, then add the cornflour mixture, stirring all the time until the sauce has thickened and cleared. Add the strips of orange zest and turn off the heat.
- Remove the duck from the marinade with a draining spoon. Heat a wok or large frying pan, add 1 tbsp of the oil, then, when hot, add the duck and stir-fry for 2–3 minutes until tender. Remove and set aside.
- Add the remaining oil to the wok, add the spring onions and mange-tout and stir-fry for 1 minute. Add the bean sprouts and stir-fry for a further 2 minutes or until cooked, but still crisp.
- Return the duck to the pan with the orange segments, sauce and any remaining marinade. Bring to the boil and let it bubble for about 30 seconds or until everything is hot. Serve straight away.
*Five-spice powder is a mixture of ground star anise, Sichuan peppercorns, fennel, cloves and cinnamon. It lends an exotic fragrance to marinades. You'll find it in the spice section at supermarkets as well as Chinese grocers.
*Serve with rice noodles. Some prawn crackers would would also be a fun accompaniment for this dish.
*Use chopsticks, rather than cutlery, to eat with.