On a heated pan, place the duck breast with skin facing down. Mix the seasoning well and add it into the pan. Pan fry each side for 5 minutes over medium low heat. Cook until the duck breast is well done. Keep the duck juice.
Slice the duck breast when cooled.
On a medium heated wok, stir-fry the garlic. Add snow pea, yellow pepper, concentrated chicken broth and 2 tbsp of water. Cover and let it cook for 6 minutes.
Add duck breast and juice. Cook until the sauce thickens. Garnish with scallion.