Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften. Add the duck and the white parts of the spring onions and stir-fry for 2 minutes.

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Meanwhile, in a large skillet, heat the olive oil. Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to ...