This is a wonderful meal to prepare for entertaining, as the result is of a top restaurant standard. Absolutely delicious! The orange, infused with all the other sauces is incredible and the duck is so crispy and tasty. Getting all the “magic” ingredients together is quite a task, but once done, the rest is simple.

Serves 4

Ingredients

• 4 duck breast fillets cut into 4 cm/ 2-inch cubes
• 2 large navel oranges
• 2 Tbsp all-purpose flour
• 2 Tbsp cornstarch (maizena)
• 1 tsp salt
• 2 Tbsp sunflower oil or peanut oil
• 1 Tbsp sesame oil
• 1 cup medium carrots, thinly slices
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 ½ cups broccoli florets
• 2 cups bok choy, chopped
• ¼ cup low sodium soy sauce
• 2 Tbsp rice vinegar
• 1/ 4 cup fresh orange juice
• 3 Tbsp unagi sauce (opt)
• ¼ cup basil leaves, thinly sliced or shredded
• 1 Tbsp tabasco sauce or tabasco sriracha
• 4 cups warm cooked basmati rice.

Method

1. Zest the outer skin of the oranges and set aside. Then peel the oranges, segment them and reserve.
2. Combine the flour, cornstarch and salt in a medium mixing bowl. Add the cubed duck and toss to coat evenly. Shake off any excess flour mixture.
3. Heat the sunflower or peanut oil with the sesame oil in a wok or large skillet over medium to high heat. Add the duck a few pieces at a time, skin side down and cook until crispy without turning. Then stir-fry all over quickly until evenly brown and crispy. (The duck meat should still be slightly rare.) Transfer the duck to a plate line with paper towel and then cover with foil and keep warm.
4. Combine the prepared carrots and celery in the wok and stir-fry for 32 minutes.
5. Add the garlic, ginger, broccoli, bok choy and spring onions. Stir-fry everything for another 2 minutes.
6. Return the duck to the wok. Add the soy sauce, rice vinegar, orange juice and unagi sauce. Bring to the boil while stirring. Remove the wok from the heat and stir in the reserved orange zest and basil. Season to taste.
7. To serve, place the rice in bowls and spoon the stir-fry over it. Garnish the reserved orange segments.

TIP To make your own Unagi sauce

Unagi sauce can be found in Japanese markets, some supermarkets or online. It is sweet and salty and is mostly drizzled over sushi rolls.
To make your own, combine ½ cup soy sauce, white sugar and mirin (Japanese sweet wine) in a small saucepan over medium heat. Reduce the sauce to ¾ cup, stirring often, and then allow to cool.