Duck With Almonds

450 g/1 lb duck meat, cut into bite-sized pieces
2 slices root ginger, shredded
salt
3 tablespoons polyunsaturated vegetable oil
2 spring onions, cut in 1 cm/1/2 inch pieces
pinch of sugar
21/2 tablespoons soy sauce
5 tablespoons green peas
5 tablespoons toasted almonds
2 teaspoons cornflour
3 tablespoons stock
2 tablespoons dry sherry

Rub the duck with the ginger, salt and I tablespoon of the oil. Leave for 30 minutes.

Heat the remaining oil in a pan over high heat. Add the duck and spring onions and stir-fry for 11/2 minutes. Add the sugar and soy sauce, and stir- fry for 30 seconds. Add the peas and almonds. Stir-fry for a further I minute. Dissolve the cornflour in the stock and sherry. Add to the pan, stirring until the sauce thickens. Simmer for a final 30 seconds. Serve hot with braised celery and rice. SERVES 3