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 wok over high heat. Stir fry 4-5 minutes until the cashews are hot and 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 and cover to keep warm.
Add Broccolini® & Fioretto® to the hot wok and 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 are just tender. Return the duck and cashews, add remaining hoisin mixture and stir to combine. Serve with rice.