Duck with Almonds

• 1 lb duck meat
• 2 tblsp oil
• 1 tsp salt
• 2 tblsp soy sauce
• 2 sticks celery
• 2 oz fresh mushrooms
• 4 oz frozen peas
• 1 cups stock
• 2 tsp cornstarch
• 3 oz split, toasted almonds

Cut the duck meat into paper thin slices. Heat the oil, add the salt and
duck and fry for about 5 minutes or until the meat is tender. Add the
soy sauce and mix well.
Wash and chop the celery; wash and thinly slice the mushrooms; add both
to the pan with the peas, mix well and cook for 1 minute. Add the stock,
bring to the boil and simmer for 5 minutes.
Mix the cornstarch to a smooth paste with a little cold water, stir into
the pan, bring to the boil, stirring all the time until slightly
thickened. Add the almonds and serve.