Steps
1. Lay out a clean, transparent food-grade soft mat on your cutting board or dining table.
2. Place a tofu skin on the mat, add some roast duck slices inside, and carefully wrap to form a small pocket. Repeat until you have five pockets.
3. Heat vegetable oil in a pan over medium heat, add the broad beans and sauté for 2 minutes.
4. Add the roast duck tofu pockets into the pan along with soy sauce, oyster sauce, sesame oil, sugar, and chicken broth.
5. Cover and cook gently for 5-7 minutes, allowing the flavors to meld and the pockets to warm through.
6. Remove the lid and stir in the cornstarch slurry to thicken the sauce; adjust seasoning with salt and pepper.
7. Once the sauce has thickened and coated the pockets and beans, remove from heat.
8. Plate the pockets with broad beans on a black star-shaped serving plate, spooning the rich sauce over the dish.