3-4 duck legs, thighs, cut in 3 pcs.
1 green pepper

PEKING SAUCE:

1/2 tsp. chili pepper
1 med. can plum tomatoes
1 tbl. Chinese fish sauce
1 tbl. sesame oil
1 tbl. chicken marinade sauce
1 c. broth
  1. Cut up duck. Steam 40 minutes. Cool, mix in garlic oil.
  2. Assemble sauce, chili powder optional. Chop tomatoes.
  3. Don't add broth unless needed to your taste.
  4. Stir fry duck in garlic oil. Add 2 tbl. ginger-garlic mix.
  5. Take out duck. Heat sauce, add duck broth. Cover, cook 5 minutes. Add chopped green pepper. Thicken if necessary.

Chinese usually add chunks of radish.