• 2 duck breasts
• 1 tbsp peanut or other vegetable oil
• ½ tsp freshly ground black pepper
• Shaky marinade
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 garlic cloves, very finely grated or chopped
• Pickled onions 
• 1 red onion
• ½ tsp each brown sugar and salt
• 1 tsp very finely grated ginger
• 2 tbsp white vinegar
• 2 tsp sesame oil 
• 200g grape or cherry tomatoes, halved
• 1 bunch watercress, sprigs picked
• Juice ½ lime

To Serve

• Steamed rice
• Lime wedges

1. For the marinade, combine all the ingredients in a large bowl.  Slice the duck breasts into 1cm thick slices then place in the bowl with the marinade. Toss to coat completely then chill for at least 1 hour to marinate.
2. For the quick pickle, thinly slice the onion into rings then toss with the sugar, salt and ginger then toss with the vinegar and sesame oil and set aside to lightly pickle.
3. Remove the duck from the fridge 30 minutes prior to cooking. Heat a large fry pan or wok over high heat. Add the duck and cook, tossing, for 3-4 minutes until caramelised and cooked through. Add black pepper and toss through. Remove from the heat and rest for a few minutes.
4. Combine the tomatoes, pickled onion and watercress on a platter. Top with the duck and any resting juices. Serve with lime wedges and steamed rice.