So, I love to cook, but Chinese cooking has always vexed me. Oh, sure, I can get the flavors, but not the texture of good Orange Chicken, Szechuan Beef, or Sweet n Sour Pork. You know, that 'hubba bubba gum sitting on the dash, in the summer' kind of texture. Melt in your mouth stuff. I watch America's Test Kitchen a lot, and they did Chinese last week. They mentioned the restaurant method is using MSG, and they didn't like that. So, their answer was soaking in a baking soda slurry. About 2-3 tablespoons of baking soda, with 1/2-3/4 cup water. Cut your meat fairly thin (1/4 slices, or 1/2" chunks) then mix into the slurry. Let it soak for 15 minutes, then drain and rinse off. That was it. Now, for the coating, they used 2 tablespoons Rice Wine Vinegar, with 2 teaspoons corn starch (another slurry) After getting the pan hot, with a little oil, pour the starch slurry over the meat, mix, and drop into the pan. You might do it in batches, if you have a lot of meat. You don't want to over fill the pan. Heat till browned, then add your sauce of choice. Simmer for a minute, and serve. I tried this on pork and chicken, and it is EXACTLY what I was looking for. I will get some duck out (if I can find any) and try it on those, but I expect the result to be the same. Finally, good Chinese.