BARBECUE DUCK AND SNAKE BEAN STIR FRY

1 Chinese barbecue duck
2 teaspoons sesame oil
4 shallots chopped
1 tablespoon shredded ginger
1 cinnamon stick
1 tablespoon grated orange rind
200 g snake beans halved
3 tablespoons sweet white cooking wine
2 tablespoons light soy sauce

Chop duck into bite-sized pieces. Heat oil in a wok or frypan over high heat.

Add shallots, ginger and cinnamon stick to wok and stir fry for 3 minutes. Add orange rind, beans, duck, wine and soy sauce and stir fry for 5 minutes or until heated through. Serve duck in bowls with steamed jasmine rice.

Serves 4.

[The New Cook, Donna Hay]