Add a couple of tablespoons of sunflower or groundnut oil to your hot wok. Carefully swirl the oil around so that it covers the whole pan. Add your asparagus and sugar snap peas or mangetouts and toss around, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch. By all means have a taste. Remove the veg to a plate. Slice up your duck breasts into little slivers and put these back into the wok with any resting juices and maybe an extra pinch of five-spice. Cook until nice and crispy.