I need help from better palates/cooks than myself. Someone posted a great idea for an appetizer on this board awhile back. Shredded roasted duck, mixed with hoisin and chinese wine on a fried wonton wrapper sprinkled with sesame seeds and sesame oil. I want to make this for a reception on Monday. My husband is not fond of sesame oil, so I am going to make a slaw with what they call angel hair slaw here (very very finely shredded cabbage) and a wasabi mayonnaise instead of the sesame oil.
Now to my question. I don't want to roast a duck and am afraid that my not too chowish guests will be frightened (mostly kidding) by duck. How about if I use chicken? I was thinking thighs because of the "darker" taste and moistness. Do you think, based on the recipe that this would work? And how should I cook them to maintain the moisture? Braise, roast??? Thanks for your help!!!