50 mlpeanut oil200 gmcoarsely minced duck thigh (see note)7 gm(1½ cm) ginger, smashed in a mortar and pestle2garlic cloves, smashed in a mortar and pestle½Spanish onion, thinly sliced lengthways2 tspchilli flakes, or to taste10 gmroasted peanuts, crushed3 tspShaoxing wine3 tsplight soy sauce1½ tspblack vinegar1 tspwhite sugar1 cup(loosely packed) coriander, coarsely chopped1-2 tspsesame oil
Heat peanut oil in a wok over high heat until smoking, add duck and stir-fry until just cooked (2-3 minutes), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1 minute), then add onion, chilli and peanuts and stir-fry until onion is tender (1-2 minutes). Deglaze with Shaoxing wine, then add soy sauce, vinegar and sugar. Return duck to wok, add coriander, combine well, drizzle with sesame oil and serve immediately.
Note You will need to order minced duck thigh in