My local meat market had a one time special - boneless duck meat. It looks like scraps from order for boneless duck thighs or legs. Good looking meat, but with some connective tissue, such as tendon ends. Most recipes call for duck breast meat or roasting a whole duck. Any ideas for a dish that would make good use of bite size pieces?
Since there is some uncertainty as to the mix and tenderness of the meat, I figure I'll want to braise if for an hour or so. I have a pound and half, which is currently marinating in salt and sherry.