Instructions: 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.

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