Method

• 1. Place the duck in a steamer basket. Pour the shaosing wine into a pan that sits neatly under the steamer and bring to the boil. Place the steamer basket on top, cover and steam the duck for 8 minutes.
  
  2. Meanwhile, gently heat the vegetable oil to 160C in a heavy wok or small deep-fryer. Combine the cornflour and Szechuan pepper on a plate and set aside.
  
  3. Place a large frying pan on the hob on fairly low heat. Add a pinch of salt, the chilli and garlic and cook for 1 minute.
  
  4. Add the raw beans to the hot oil. Cook for approximately 2 mins.
  
  5. Use a slotted spoon to remove the beans from the oil and add them straight to the ingredients in the frying pan on a medium heat. Stir in the hoi sin sauce.
  
  6. Toss the steamed duck breast in the seasoned flour before transferring it to the hot oil. Fry for about 2 minutes or until crisp.
  
  7. Remove the duck from the oil and leave to drain on kitchen paper.
  
  8. Place the beans on a large serving plate. Carve the duck into slices and arrange them over the beans. Finish with a squeeze of lemon, the soy sauce and the finely sliced spring onion. Serve with plain boiled rice.