DUCK AND GINGER SHREDS

Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard

breast and thighs from 1 6-lb duck
1 piece of fresh ginger, about 2"x1/2"
2 tbs. soy sauce
2 tbs. sherry
1/2 tsp. sugar
2 tsp. cornstarch
3 tbs. chopped scallion or onion
1.5 tbs. lard or oil

Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
When the fat is very hot, add the duck and marinade; stir to coat with oil
and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
stirring constantly. Serve at once hot -- this is one dish that does *not*
improve with standing!