|Duck breast||5 Tablespoon|
|Soda bicarbonate||1 Pinch|
|Ginger sherry||3 Teaspoon|
|Peanut oil||2 Tablespoon|
|Chicken stock||4 Tablespoon|
Place the skinned raw breast of duck on a board and hold it in position with one hand while cutting it diagonally into thin slices with the other.
Work the bicarbonate of soda into them and leave to rest for at least 1 hour. (Duck is a firm meat. The effect of the soda on it is to tenderise it.) Cut the ginger into thin strips and the onions into 2-inch lengths.
Work the seasonings and 2 teaspoons sherry into the duck.
Heat the oil in a frying pan.
Add the duck and toss it while cooking for 3 minutes.
Add the ginger and onions and cook for another 2 minutes.
Add the hot stock and the remaining ginger sherry.
Bring to the boil.
Stir in the cornflour, blended with the water, and boil for 1 1/2 minutes.