Hello All!
I happened to have some recipes lying around, so thought you might enjoy 
them. Here goes
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Stir-Fry Duck with Almonds
 Categories: Main dish, Poultry, British
      Yield: 4 servings
      5 lb Duckling; roasted ahead
      1 tb Duck dripping
      1 lg Onion; chopped
      1    Garlic clove; crushed
      2    Celery stalks; chopped
      2 md Carrots; v finely sliced
      2 sm Ginger piece; fine shredded
      4 oz Mushrooms; thinly sliced
      5 oz Water chestnuts can
      2 tb Cornflour
      1 tb Soy sauce
      2 tb Dry sherry
     10 fl Duck stock (from giblets)
      2 tb Almonds; blanched & toasted
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           Celery leaves
           Spring onion curls
           Radish flowers
  If serving this recipe as part of a chinese style meal, then it will
  serve twice as many people. Recipe by Audrey Hundy - Cherry Valley
  Cookery.
  Remove skin from ducking, cut into strips, discarding any excess
  fat. Remove duck meat from carcase, and also cut into strips. Keep
  apart from skin. Prepare vegetables, (slice water chestnuts after
  draining). Slake cornflour with soy, sherry and duck stock and keep
  aside.
    Place strips of skin in a wok and cook until crisp and brown. Drain
  well over wok, and keep aside. Add the dripping to the wok, and stir
  fry the onion, celery and garlic 2-3 minutes until transparent &
  tender but not soggy. Add the carrots, mushrooms, and shredded ginger
  and continue cooking 4-5 mins. Stir in the water chestnuts and cooked
  duckling meat and continue stir frying until heated through.
    Push the ingredients up the side of the pan, leaving the centre
  clear. Stir up the cornflour mixture and pour it all at once into the
  centre of the wok over high heat. Bring to the boil, stirring, and
  when thickened, stir in the solid ingredients from the sides of the
  wok. Add the lightly toasted almonds, stir once more, correct
  seasoning.
     Scatter the duckling skin over the top, garnish with celery leaves,
  spring onion curls and radish flower, if desired. Serve with plain
  steamed rice.
  MMed by IMH Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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