“Have it your way” is the motto of this recipe. Bring any sauces or vegetables you and your family like and everyone gets to create their own  stir-fry bowl each time.

Ingredients:

• 4 mallard duck breasts
• 2 large onions
• 1 poblano pepper
• 6 mushrooms
• ½ head of cabbage
• 1 package bean sprouts
• 2 cans sliced water chestnuts
• Cilantro
• 1 tube ginger paste
• 5 large cloves of garlic
• Sesame oil
• Noodles or rice

Sauces:

• Soy sauce
• Oyster sauce
• Hoisin sauce
• Teriyaki sauce

Instructions:

• Clean up duck breasts to make sure all feathers, bone, and shot have been removed.
• Chop your veggies and herbs and set aside.
• Peel the garlic cloves and chop finely. Add a generous squirt of the ginger paste (or chop some fresh ginger) and a bit of salt. Mash the ingredients together to make a garlic/ginger paste.
• Cut the mallard breasts into bite sized pieces, all about the same size.
• Marinate the duck meat with a generous helping of the garlic/ginger paste and add a small mixture of the soy, oyster, Hoisin and Teriyaki sauce. Let sit for at least 15 minutes.
• Have each person create a bowl of their desired veggies and sauces.
• Drizzle a small amount of cooking oil in a wok or pan. Set heat to high to raise the oil temperature.
• Add meat to wok and begin cooking.

NOTE: Fowl should be cooked to an internal temperature of 130°.

• Add vegetables into wok, and cook to your desired doneness
• Serve with cooked noodles or rice