7 gm(1½ cm) ginger, smashed in a mortar and pestle
2garlic cloves, smashed in a mortar and pestle
½Spanish onion, thinly sliced lengthways
2 tspchilli flakes, or to taste
10 gmroasted peanuts, crushed
3 tspShaoxing wine
3 tsplight soy sauce
1½ tspblack vinegar
1 tspwhite sugar
1 cup(loosely packed) coriander, coarsely chopped
1-2 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 advance.