Duck white meat skinless, boneless cooked

Heat the sesame oil into a pan with a lid and put in the dried out fillets. Fry the fillets for 1-2 minutes while adding gradually a small amount of the wine into the pan (enough to prevent the burning of the meat but not more). Put on the lid and cook the fillets at a low temperature. Turn them around every 1-2 minutes while adding 1-2 soup spoons of wine. At the end of the steaming salt the meat a little bit. It is not necessary to use all of the wine. Steam the meat for around 20 minutes. Remove the lid for the last 2-3 minutes.