Fry the duck breast fillings to your liking in a frying pan. I like mine quite well done and crispy. 

Boil the white rice, with the sweetcorn and peas and once cooked, drain and then add to your wok, with a drizzle of oil, along with the chopped peppers and diced spring onions. 

Chop the ends of the pak choi and add the pak choi leaves as they are and add to boiling water for around 5 minutes. 

Drain and then add the pak choi leaves into the wok. 

Chop the fried duck breast and add to the wok, and give it all a good mix. 

Add in the sweet chilli sauce and you are good to go!