I am not a chef and just cook by looks and experience but just finished a batch and will try to pass along the recipe I used to cook these great early season ducks. I try to keep things simple Recipe of 2 hungry people. 6 teal 1 14.4 oz. bag of Birds Eye Stir Fry Vegetables (Broccoli) Stir Fry Sauce (Hy-Vee or Kikkonen) 12 oz bottle Cachere's Cajun seasoning Soy Sauce 1.4 cup flour Salt, Peppr 1/2 Stick Butter 1/4 cup Canola Oil 1/4 cup dry red wine(optional) Rice or noodles of your preference Filet meat off duck breasts. Thinly slice each filet to give 3-4 slices/filet. Clean out any blood, pellets, feathers, etc In a large skillet or wok melt butter and add canola oil over medium heat add slice duck and saute for about 5 minutes season with salt pepper and cajun seasoning. I use about a teaspoon of each and add more cajun a little later. Stir in flour and red wine. stir and saute for another 5 minutes. add vegetables and saute for another 5 minutes or until veggies are done. Stir in half bottle of stir fry sauce about 6 oz. Add two tablespoons of soy sauce and more cajun seasoning if you like. Stir for a couple minutes Serve over rice Obviously this recipe allows adding mushrooms, water chestnuts, etc.