Originally made from left over duck breast, the water cress adds a very refreshing crunch to this rich stirfry.

Step 1: Gather Your Ingredients

Proportions in this recipe are up to your preferences, but the ratio's used serve 3 and taste quite good.

1 Duck Breast
2 onions sliced medium-thin
~1 cubic inch of ginger, cut into matchsticks
1 carrot, sliced thin
2 green onion, sliced
5 diced cloves of garlic
A handful of snow peas
Salt
Pepper
Gochugaru (Korean pepper flakes)
Seseme Oil
Soy sauce
Mirin
Rice vinegar
Sugar
Sesame seeds
Corn starch

The duck needs to marinade beforehand for around two hours before cooking, though if you decide to marinate it overnight you should reduce the amount of soy sauce.

Mix half a table spoon of soy sauce, a teaspoon of sugar, one sliced green onion, and two tablespoons of both rice vinegar and mirin, and pour into a ziplock bag along with the duck breast. Suction out as much air as possible and seal the bag, then leave in the fridge for a few hours.

Once it is done marinading, remove from the bag and dice into about 18/th inch cubes.

Step 2: Prepare the Aoromatics

Heat up enough sesame oil to cover the bottom of the pan you are using, and once it starts to spit and pop, add in the ginger slices.

Stir them quickly to avoid sticking, and turn down the heat if the oil starts smoking.

Step 3: Add the Duck

Once the ginger has started to brown a bit, add the duck cubes.

Stir them as needed, but the goal of this stage is to get brown and crispy edges on the meat.

Once the liquids are added, the meat will not brown much more.

Step 4: Add the Green Onions

Put in the sliced green onions and stir until they are lightly wilted.

Step 5: Begin Adding the Veggies

Put in the snow peas and carrot slices. Stir every once and a while to avoid burning, though the goal at this stage is to wilt the veggies to an enjoyable texture.