I wasn’t familiar with David Tanis at all until he started writing the City Kitchen column in Wednesday’s Dining Section in the Times. Clearly, I’d been missing a lot. While David’s recipes have often peaked my interest, this is the first one I’ve tried. And what an introduction! This is a stir-fry with a twist. The duck used in the dish is first braised in an Asian inflected broth. Then the meat is cut up and crisped in oil before being joined in the pan by a blizzard of Asian flavors—ginger and orange, garlic, cumin, and hot peppers. The sauce and the broth from the braise bring it all together. And finally, pea shoots, a vegetable I’d never used before, are tossed into the mix where they wilt and bring an rich earthy quality to the finished dish. It’s sweet and spicy and satisfying. It’s one of those dishes that comes with a supreme sense of pride: You’ve made something that tastes so authentic and so good the very first time you’ve cooked it. So why haven’t I heard of David Tanis before?