FHC Duck Stir Fry

      4 or more skinned duck breasts cut crossways ¾ inch thick
      ½ lb mushrooms
     1 bundle broccoli tops cut in flowerets
     1 yellow onion cut in pieces
     Soy sauce
     Worcestershire sauce
     Ground black pepper
     Crushed red pepper flakes
     Peanut or canola oil

     Heat oil in wok.  Add and stir fry onion, mushroom and broccoli.
     Sprinkle in crushed black pepper, Worcestershire sauce and soy sauce.
     Stir fry till broccoli is cooked but firm.  Then remove onion, mushroom
    and broccoli to another bowl.

     Add and heat oil in wok.  Add duck, black pepper, crushed red pepper,
     Worcestershire sauce and soy sauce and stir fry till duck is still pink inside.
     Immediately add the cooked onion, mushrooms and broccoli to duck for a
     final mixing.

     Serve with cooked rice and your favorite red wine.

     Note, this also works equally as well with pheasant breast or any large
    game animal.

    Feel free to add any other vegetables like cut celery, snap peas,
    miniature corn, asparagus and bok choy.

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