Cut Fioretto® into smaller pieces if necessary. Place in a heatproof bowl with the Broccolini®. Cover with boiling water, stand for 2 minutes then drain. Trim and halve the Minicaps®.
Combine the hoisin and chilli jam paste. Place the cashews into a cold wok, then place the wok over high heat. Stir fry 4-5 minutes until the cashews are hot. Remove to a plate.
Wipe any salt from the wok and heat over high heat until hot. Add oil and duck and stir fry for 2 minutes until warm. Add 2 tablespoons of the hoisin mixture, stir fry until duck is well coated and hoisin starts to stick to sides and base of the wok. Remove duck to a plate, cover to keep warm.
Add Broccolini® and Fioretto® to the hot wok, stir fry for 1 minute. Quickly add 1 tablespoon of water (no more, you just want to release some of the sauce from the side and base of wok and produce a little steam). Cover for 30 seconds. Add the Minicaps® and stir fry for 2-3 minutes until the vegetables just tender. Return the duck and cashews, add remaining hoisin mixture, stir to combine. Serve with rice.
TipTip: Precooked duck is available from the supermarket but if you have an Asian grocer that has cooked duck you can buy sliced duck breast from there.
TipTip: This is also fabulous using pork fillet; You will need 400g, thinly slice across the grain and following steps above, cooking the pork in two batches.
TipTip: Adding nuts to the cold wok and heating wok and nuts together ensures toasting nuts all way through to the centre not just quickly toasting outer surface.
It was soo easy, I used luv-a-duck that I had in the freezer for ages and it was such a delicious dish, I added extra sesame oil before serving with white jasmine rice.