Let’s face it—not everyone likes the taste of wild duck.

This stir-fry recipe has converted many a duck-hater into a duck-lover.  Stir-fry is easy to make and can be fixed with a seemingly endless array of ingredients.  Here’s a recipe for stir-fry we really enjoy. This recipe feeds two people with big appetites. To feed more, increase the amounts accordingly.

Start with the breast meat from two small or one large duck.  Trim the silver skin and cut the meat into small chunks.  In a bowl large enough to hold the meat, make a marinade by mixing:

• 1 tablespoon cornstarch
• 2 tablespoons white wine
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 1 teaspoon sugar

Stir the duck into the marinade, cover with Saran Wrap and refrigerate for at least an hour.  Before you complete the dish, it’s a good idea to have the following ingredients ready to go.

When it’s time to prepare the dish, heat a wok until it’s very hot, then add:

• 3 tablespoons wok oil (or peanut oil)
• 2 cloves of garlic, minced
• 1 tablespoon of ginger, chopped
• The duck meat

When the meat is nicely seared on all sides, add:

• 2/3 cup duck stock (or canned chicken broth)

Allow the stock to bubble for 5 minutes, then add:

• 20 snow pea pods
• 1 cup of julienne carrot (cut to matchstick size)
• 1 cup of mushrooms, sliced
• 1 cup of onion, sliced
• 1⁄2 cup water chestnuts
• 1⁄2 cup bean sprouts
• 1 cup red bell pepper, sliced thin

Allow the stock to reduce and the vegetables to cook, then stir in a mixture of:

• 1 tablespoon brown sugar
• 1 tablespoon of ketchup
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1⁄2 teaspoon of red pepper flakes
• A dash of garlic salt
• 1⁄4 cup scallions, chopped

Off heat and allow to rest for a few minutes. Serve with your favorite rice.