Directions

1. Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender.
2. Add thesoy sauce and mix well.
3. Wash and chop the celery; wash and thinly slice the mushrooms; add bothto the pan with the peas, mix well and cook for 1 minute.
4. Add the stock, bring to the boil and simmer for 5 minutes.
5. Mix the corn starch to a smooth paste with a little cold water, stir in to the pan, bring to the boil, stirring all the time until slightly thickened.
6. Add the almonds and serve.