Gingered Duck
4 Duck breasts (sliced thinly)
2 oz Frech ginger root (peeled and cut into strips)
2 Tablespoons oil
2 oz Flaked almonds
2 Cloves garlic (crushed)
2 Tablespoons soy sauce
2 Tablespoons sherry
4 Spring onions (finely shredded)
Mix the duck with the ginger and leave covered for half an hour.
Heat the oil in a wok and cook the almonds until golden brown.
Transfer them to a plate with a slotted spoon.
Add the garlic to the wok then the duck and ginger and stir fry for about 5 mins.
Add all the other ingredients except the almonds and cook over a high heat for a few seconds.
Sprinkle the almonds on top and serve.