Ingredients
Preparation
Particularly recommended when you have used the breast of a roaster duckling, and have uncooked legs to spare. Bone them, skin them, and pound meat between sheets of plastic wrap to a thickness of 1/4 inch, then cut into strips 1/4 inch wide. Stir-fry briefly in a little olive oil until lightly browned but still rosy inside. Toss with the sweet and sour dressing, and serve on a bed of frizzy lettuce.
Julia's Kitchen Wisdom
Knopf
