* 1 lb duck meat
* 2 tblsp oil
* 1 tsp salt
* 2 tblsp soy sauce
* 2 sticks celery
* 2 oz fresh mushrooms
* 4 oz frozen peas
* 1 cups stock
* 2 tsp cornstarch
* 3 oz split, toasted almonds
Cut the duck meat into paper thin slices.
Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender.
Add the soy sauce and mix well.
Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute.
Add the stock, bring to the boil and simmer for 5 minutes.
Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.