Wash all of the vegetables. Peel the carrot, cut in half lengthways and then into thin slices. Remove both ends from the courgette, cut in half lengthways and then into thin slices. Tear the oyster mushrooms. Peel and finely dice the garlic. Wash and pick the coriander.
Remove any excess fat and sinew from the duck breast and then lightly score the skin.
Heat a frying pan and then add the duck breasts, skin side down. Remove the fat as it melts. Cook for 5-6 minutes until the skin is crispy and golden brown. Seal the flesh side and then add the soy sauce, balsamic vinegar and honey. Roll the duck in this glaze until cooked.
Heat a wok, add the olive oil and the carrots. Cook for 3 - 5 minutes and then add the oyster mushrooms. Fry until golden brown and then add the courgettes. Add a splash of soy sauce and the garlic and cook for a further minute. Finish with the coriander leaves and the beansprouts.
Place the vegetables in the centre of large dinner plates and top with the glazed duck. Drizzle any remaining sauce around the plate.
«Add the vegetables according to their cooking time - add those that need the shortest cooking time last.»