This is a simple method for removing the tendon from the duck tender and preparing the breast for a marinade.

Asian marinade
(For stir fry)
2 tbsp sherry cooking wine or Chinese rice cooking wine
2 cloves of crushed and chopped garlic.
2 tbsp soy sauce
1/2 tsp baking soda ( for texture)
Black pepper to taste
1 tbsp cornstarch
1/2 tsp of sesame oil

Marinade at least 30 min. Stir fry in very hot wok. Add blanches vegetables and your favorite stir fry sauce.

Fry marinade
1 cup Buttermilk
1 tsp baking soda
1 tops hot sauce

Marinade at least 30 min and dredge in seasoned flour. Fry until brown at 375 degrees. Just a min or two.