4 boneless duck breasts, skin on, about 150 g (5 oz) each, thickly sliced
1 bunch of spring onions, cut into 2.5 cm (1 inch) lengths
175 g (6 oz) sugar snap peas
finely pared rind and juice of 1 orange
2 tablespoons dark soy sauce
1 tablespoon soft light brown sugar
Bring a large saucepan of lightly salted water to the boil and cook the rice for 15 minutes until tender. Drain and keep warm.
Meanwhile, heat the oil in a large wok or heavy-based frying pan over a medium-high heat and stir-fry the red onion for 5 minutes. Add the duck slices and stir-fry for 5 minutes until the duck is almost cooked. Add the spring onions and sugar snap peas and stir-fry over a high heat for 2 minutes.
Add the drained rice to the pan and toss well. Mix together the orange rind and juice, soy sauce and sugar in a small bowl, then pour over the duck mixture and toss well to distribute the sauce through the dish. Serve immediately in warmed serving bowls.