"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