Instructions: Heat a large heavy duty non stick saute pan.

Lay the duck in it skin side down and immediately reduce the heat.

Cook fairly gently until tender and slightly pink about 12 minutes (or until done to your liking). Turn the duck occasionally but leave it skin side down for most of the time to avoid toughening the flesh.

Put the cooked duck to rest in a low oven and pour all but a couple of tablespoons of fat from the pan.

Stir in the spring onions and ginger.

After a couple of minutes add the lettuce.

Toss it to coat it with fat and cook fairly gently for 6 minutes or so stirring occasionally until most of the liquid is driven off the lettuce is hot and cooked through yet retains a little bite.

While the lettuce cooks boil the peas (if the peas are fresh and somewhat starchy it may be necessary to start cooking them earlier).

Add the cooked and drained peas to the lettuce.

Season with soy sauce black pepper and a discrete sprinkling of mint.

Carve the duck lay the slices over the vegetables and pour on the juices that.have collected on the carving plate.

Garnish with a jaunty sprig of mint and serve with new potatoes or Chinese noodles.

serves 4

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