Directions:

• Cut the duck breast crossways into 1cm/½in strips. Cut the fennel into 1cm/½in thick slices and cut these into long strips about 1cm/½in wide and 3cm/1¼in long. Cut both the green and white parts of the spring onions into 3cm/1¼in lengths. Cut the peach or pineapple pieces into large chunks.
• Heat the oil in a wok or large frying pan. Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften.
• Add the duck and the white parts of the spring onions and stir-fry for 2 minutes.
• Add the green parts of the spring onions, the soy or hoisin sauce, the fruit, fruit juice and 50ml/2fl oz water and cook, stirring occasionally, for another 2 minutes, or until the duck is cooked. If you want to thicken the sauce, remove the duck, vegetables and fruit with a slotted spoon and let the liquid boil to reduce.
• Garnish with chopped chives or coriander and serve with the rice or noodles.