Stir-fry duck with runner bean in Ma and chili tomato sauce

1. Cut duck breast into slices, season with salt and cooking wine.

2. Steam runner beans until nearly cooked.

3. Heat oil to around 130˚C, add a tbsp of Sichuan chili bean paste, stir until oil turned bright orange red, add in duck slices, turn to medium heat and toss until cooked, add runner beans, tomato sauce, soya sauce and sugar to taste, sprinkle a tsp of ground up Sichuan pepper just before serving.