1) Remove skin from duck and cut into thin slices.

2) Place duck in a Mari Bag, add Major Oriental Mari Base and seal.

3) Massage and place in a refrigerator for a minimum of 2 hours.

4) Heat oil in wok until very hot.

5) Stir fry duck for 5 minutes. Remove from wok and set aside.

6) Add shallots, garlic purée and stir fry for 5 minutes or until softened.

7) Add baby corn and stir fry for a further 5 minutes.

8) Add pineapple, spring onions and beansprouts. Stir fry for 3 - 4minutes.

9) Add plum sauce.

10) Return duck and mix well.