• Peking Duck Stir-Fry Recipe - Ken Hom | Food & Wine
  Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry, we knew it would be a good idea: The duck has enough flavor to stand up to the mix of chiles, garlic and peanuts here.
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