"Biff" > wrote in message
om...
> "Charles Gifford" > wrote in message
link.net>...
> > 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!
>
> This sounds great ,I love Duck.
>
> Biff

It is great stuff but too intense as a main course. Ideally it should be
part of a multi-course Chinese meal. Even so, I used to serve it for 4 with
a dish of stir fried veggies and bean curd, and rice. It goes very nicely
with bean curd.

Charlie