Believe me, duck tastes delightful with a sweet fusion because the saltiness of the duck cobines very well with sweet sauces. Ever tried duck with plum sauce?
I'd have a go at doing a duck stir-fry.
Serves 1
1. Making your sauce. Pour 75ml of soy sauce in a bowl, 50ml red wine, 30ml of rice wine (if you don't have rice wine use sherry), chop up two spring onions, finely chop 1/4 of garlic, thinly slice one piece of ginger then chop it very very finely, 3 tea-spoons of brown sugar, the juice of one lime and a small amount of finely chopped corriander.
2. Chop the duck breasts into strips, put oil in wok or pan then fry off for a few minutes but let it be slightly pink in the middle.
3. Put noodles, bean sprouts and chopped up cabbage in with the duck and add your sauce. The noodles, bean sprouts and cabbage will only take 3 minutes to cook. Once cooked, then serve.