1 Large duck magret (about 1 pound) 1 Pound pencil asparagus 1 Teaspoon cornstarch 1 egg white 2 Tablespoons peanut oil 1 Teaspoon grated ginger 1 Tablespoon chopped garlic 1 Large carrot -- julienned 1 Cup fresh bean sprouts 2 chopped scallions 2 Tablespoons light soy sauce 1 Tablespoon chopped cilantro Salt and pepper Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch pieces. In a mixing bowl, mix cornstarch, egg white and duck strips, set aside. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes. Add bean sprouts and scallions and cook for another three minutes. Add soy sauce and serve immediately. Garnish with chopped cilantro.