Cut each duck breast in to 5 or 6 slices and season with salt.
Preheat the wok with a drizzle of olive oil and the garlic clove.
Bring a large saucepan of water to the boil. Cut the broccoli into florets and blanch for 3 minutes. Peel and finely dice the red onion. Chop the chive.
Add the duck slices to the hot wok and cook for 4 minutes, turning occasionally. Remove from the pan and then add the onions. Cook for 2 minutes before adding the broccoli, the sesame seeds and the beansprouts. Cook for a further 2 minutes and then deglaze with the soy sauce. Add the sesame oil to the pan, sprinkle over the chives and serve immediately.
«This recipe also works well using chicken instead of duck.»