A question: Where can you buy inexpensive duck breasts around here? We went to Bud's last time, but are there other places that we've overlooked?

Got the following recipe from Kylie Kwong's Simple Chinese Cooking and the duck meat turned out very juicy and tender. It's also very easy to prepare.


4 x 200 g (6 1/2 oz) duck breasts, with skin
2 small carrots, peeled
1 tbsp vegetable oil
1 small white onion, cut into wedges
1 stick celery, sliced on diagonal
1/3 cup water
1 tbsp malt vinegar

Marinade:
2 tbsp shao hsing wine or dry sherry
2 tbsp light soy sauce
1 tbsp white sugar
2 tsp oyster sauce
1 tsp sesame oil
1 tsp finely grated fresh ginger



Trim excess fat from duck -- you should have about 600 g (1 lb 4 oz) duck after trimming -- and cut on the diagonal into 1/2 in slices.

Combine duck with marinade ingredients in a large bowl, cover, and leave to marinate in the fridge for 30 min.

Cut carrots in half lengthways, finely slice on the diagonal and set aside.

Heat 1 tsp of the oil in a hot wok, add half the marinated duck and stir-fry for 1 min. Remove from wok with slotted spoon and set aside. Add remaining duck and stir-fry for 1 min, then remove from wok and set aside.

Remove excess oil from wok and wipe clean. Heat remaining oil in the same hot wok, add reserved carrot, onion and celery and stir-fry for 1 min. Return duck to the wok and stir-fry for 30 secs. Pour in water, reduce heat to med and simmer, uncovered, for 1 min. Lastly, add vinegar and simmer for a further min or until duck is just tender.

Arrange duck on a platter and serve. 4 servings.