Stir fried seasonal vegetables with honey-glazed duck breast and glass noodles, a family favourite.
1 Heat the oil in a wok over a high heat. When the oil is smoking, add the duck meat and stir-fry for 2-3 mins in honey and orange zest, until the meat is beginning to turn golden and a little crisp.
2 Add the cucumber and spring onions and continue to stir-fry for 2 mins, then add the Hoisin sauce and a splash of water. Mix well.
3 Add the cooked noodles, with the soy sauce if using, and toss everything together. Serve immediately.