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Kingman
04-05-2005, 05:51 AM
This feeds two people with hearty appetites. To feed more, increase the amounts accordingly.

Breast meat from one or two ducks cut into small chunks. In a bowl large enough to hold the meat, make a marinade by mixing:

1 tbsp cornstarch
2 tbsp white wine
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp salt
1 tsp sugar

Stir the duck into the marinade, cover with plastic wrap and refrigerate at least one hour.
Heat a wok until it is very hot, then add:

3 tbsp wok oil (or peanut or vegetable oil)
I substituted 1 tbsp of “hot oil” for one of the above, and it really gave it some kick
2 cloves garlic, minced
1 tbsp peeled ginger, chopped
Breast meat from ducks, with marinade

When the meat is nicely seared on all sides, add:
2/3 cup canned chicken broth

Allow the stock to bubble for about 5 minutes, then add:
20 snow pea pods
1 cup julienne carrots (match stick size)
1 cup mushrooms, sliced
½ cup water chestnuts
½ cup bean sprouts
1 cup red bell pepper, sliced thin

Allow the stock to reduce and the vegetables to cook (about 10-12 minutes), then stir in a mixture of:
1tbsp brown sugar
1 tbsp ketchup
1 tbsp sesame oil
1 tbsp soy sauce
½ tsp crushed red pepper
1 dash of garlic salt
½ cup scallions, chopped

Turn off the heat and allow to rest for a few minutes. Serve with rice.

DUCKDIGGLER
04-12-2005, 08:01 AM
Jim that sounds really GOOD!! Have you ever tried it with goose meat??:uh:

Kingman
04-14-2005, 05:33 AM
Never tried it with Goose. Might be a little tougher.
My wife, who is an inveterate non duck eater said, and I quote, "that is really good"!

DUCKDIGGLER
04-14-2005, 12:11 PM
Thanks Jim...I'll have to give it a go! :uh:

CamoHunter870
04-22-2005, 04:36 PM
I eat my waterfowl and pheasant quite often with stir fry vegetables.
My process is cut meat into strips and wrap them in bacon along with a onion or pepper and mariande in mesquite flavor stuff. I put those on the george foreman grill and add salt, pepper etc.
When I start grilling those I put some rice in a pot and then take a frying skillet and throw oil, water, and stir fry vegetables into that and let them simmer. I watch the goose and when its about done, I take it off the foreman, cut it up in chunks and throw it in the skillet with the veggies. I then add some terakyi mariande stuff in the skillet and mix that around and then let the goose finish cooking. Once its done I put it over the rice I was cooking.

I have had it a few times up here at college and its really good.