Duck with leek & cabbage
Heat a large wok, and dry-fry the duck breasts with the skin on for about 5 minutes on each side. Remove from the wok, transfer to a clean board and slice thinly with a sharp knife.
Remove all but 1 tablespoon of the duck fat from the wok and discard.
Add the cabbage, leeks and orange zest to the wok, and stir-fry for about 5 minutes until the vegetables have softened.
Return the duck to the wok, and heat through for 2–3 minutes. Drizzle the oyster sauce over the mixture in the wok, toss well until all the ingredients are combined, and heat through.
Scatter the stir-fry with the sesame seeds, transfer to a warm serving dish and serve hot.