Cut the cabbage into strips (2cm wide, 5cm long) and rinse three times in water. Drain thoroughly.

Slice the bell pepper into 1cm thick pieces.

Prepare smoked duck leg meat or any preferred cut.

Heat a frying pan over medium heat and stir-fry the smoked duck for 1 minute to release its fat.

Remove the duck from the pan and place it on paper towels to drain excess fat.

Add 1 tbsp minced garlic to the duck fat in the pan and stir-fry for 30 seconds to release its aroma.

Add the cabbage to the pan and stir-fry for 1 minute until it softens slightly. Mix in 1 tbsp oyster sauce.

Add the bell pepper and stir-fry for 20 seconds to preserve its color and texture.

Season with a dash of black pepper and mix well.