Duck Stir-Fried with Preserved Radish

Method

1. 1 Soak the pickled radishes in water for 20 minutes, then drain and shred them.
2. 2 Soaking the pickled vegetables to reduce the saltiness is mandatory; if they aren't soaked, the whole plate is too salty to eat.
3. 3 Fry the duck pieces skin-down for 8 minutes to render the fat, then drain off the excess fat.
4. 4 Continue stir-frying the duck for another 8 minutes with shredded ginger until the pieces are slightly browned.
5. 5 Add the pickled radishes and stir-fry for 4 minutes until the strips absorb the duck oil and are slightly browned.
6. 6 Add sugar and minced garlic, stir for 60 seconds, then sprinkle with chili, green onions, and pepper.