Crispy Duck Stir-Fry with Citrus and Mint

Method

1. Score the skin of the duck breasts with a sharp knife in a diamond pattern. Season all over with five-spice powder, salt, and pepper. Place the duck breasts skin-side down in a cold wok or skillet. Gradually heat over medium-low heat to render the fat until the skin is golden and crispy, about 12 minutes. Flip and cook for another 5 minutes until medium-rare.
2. Remove the duck breasts to a plate and reserve the rendered duck fat. Pour off excess fat from the wok, leaving about 2 tablespoons. Wipe the wok clean if necessary. Increase the heat to high and let the wok get very hot.
3. Add the reserved duck fat (or sunflower/groundnut oil) to the hot wok. Swirl to coat the pan. Add the asparagus and sugar snap peas (or mangetouts) and stir-fry for a couple of minutes until slightly tender but still crisp. Add the sliced garlic, chili, and grated ginger, and stir-fry for another minute until fragrant. Remove the vegetables to a separate plate.
4. Slice the cooked duck breasts into thin strips, reserving any juices. Add the duck slices and any resting juices back to the hot wok, along with an extra pinch of five-spice. Stir-fry until the duck is heated through and slightly crispy. Return the stir-fried vegetables to the wok. Add the orange segments, honey, half of the mint leaves, and the soy sauce. Toss everything together over low heat for a minute. Serve immediately, garnished with the remaining mint leaves, with rice or noodles.