The ultimate dinner: 5-spiced stir-fried duck

Five-spice powder contains equal parts cinnamon, cloves, fennel seed, star anise and peppercorns — an ideal seasoning for strips of duck breast meat. Stir-fried with vegetables and chunks of fresh pear, it's easy to make, too.

Prep time: 20 min

Cook time: 10 min

Serves 6

• 750 g (1 1/2 lbs) boneless duck breasts
• 10 ml (2 tsp) Chinese five-spice powder
• 45 ml (3 tbsp) rice vinegar or sherry vinegar
• 45 ml (3 tbsp) low-sodium soy sauce
• 30 ml (2 tbsp) honey
• 30 ml (2 tbsp) canola oil
• 4 celery stalks, thinly sliced
• 225 g (8 oz) small white onions, thinly sliced
• 2 large juicy pears, peeled, cored and cut into bite-size pieces
• 250 ml (1 c) sliced canned water chestnuts, drained
• 250 g (1/2 lb) bok choy, shredded
• 350 ml (1 1/2 c) bean sprouts, washed and drained
• Celery leaves
• 1.5 L (6 c) cooked Chinese noodles or spaghetti (optional)

1. Remove the skin and all visible fat from the duck breasts, then cut them across the grain into long strips, 2.5 centimetres (one inch) wide. Sprinkle with the five-spice powder and toss to coat, then set aside.
2. In a cup, whisk together the vinegar, soy sauce and honey. Set aside.
3. Heat a wok or heavy skillet over high heat until hot. Add the oil, swirling the wok to coat the bottom and sides. Add the duck breasts and stir-fry for two minutes.
4. Add the celery and onions and continue to stir-fry until the celery and onions have softened, about three minutes.
5. Add the pears and water chestnuts and stir to just mix. Add the soy sauce mixture to the wok. Heat until the liquid is bubbling and stir-fry for two minutes longer. Add the bok choy and bean sprouts and stir-fry until the bok choy and sprouts just wilt, about one minute longer.
6. Decorate with the celery leaves and serve with the Chinese noodles, if using.

Replace the duck with strips of rabbit, turkey or chicken meat if you like.

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