Total Calories: 91
1. Remove meat from duck breast and legs and shred. Separately shred ginger root.
2. Mince scallion stalk then combine with cornstarch, soy sauce, sherry and salt. Add to duck and toss gently. Let stand 30 minutes.
3. Heat oil. Add duck and stir-fry until its color changes (about 2 minutes).
4. Add shredded ginger. Stir-fry 3 minutes more. Serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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