In article
>,
alzelt > wrote:

> Charles Gifford wrote:
>
> > 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!
> >
> >
> A most interesting offering Charlie. I am just a bit heart protective on
> this one. What with the duck and its fat, the thought of frying it in
> lard has caused my arteries to contract.

The breast meat is quite lean, by itself -- just don't shred up any of
the skin and sub-cutaneous fat! :-). And the 1.5 tablespoons of added
fat for frying can be (as noted) oil (and could likely be reduced a bit
if you want to be careful).