| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Asian | Bird, Miscellaneo, Ethnic, Asian | 4 | Servings |
INGREDIENTS
| 4 | tb | Vegetable oil |
| 1/2 | c | Pecan halves |
| 4 | Duck breasts; skinned, boned, halved | |
| 1 | md | Onion; coarsely chopped |
| 3 | Cloves garlic; minced | |
| 1 | c | Sliced mushrooms |
| 1 | Green bell pepper; seeded and chopped | |
| 2 | ts | Crushed dried red chilies |
| 1/2 | ts | Salt; or to taste |
| 2 | tb | Brown sugar |
| 1 | c | Chicken broth |
| 1 | tb | Cornstarch |
INSTRUCTIONS
Heat the oil in a deep, heavy skillet. Brown the pecans very briefly. Remove and drain the pecans. Add the duck breast halves to the pan and cook for about 3 minutes, or just until the meat is barely cooked. Add the onion, garlic, mushrooms, green pepper, and crushed chilies and stir with the duck. Cook 3 to 5 minutes, stirring frequently. Mix the salt and brown sugar into the chicken broth and add to the pan. Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of cold water. Add to the pan and stir until the liquid is thickened and clear. Return the pecans to the pan. Toss well. Serve immediately. Makes 4 servings. Formatted for MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca September 23, 1997 Serving Ideas : Serve with steamed rice and stir fried snow peas. NOTES : If duck breasts are unavailable, cut up a whole duck and use a combination of legs, thighs and breast. Recipe by: Cynthia Wine's Hot and Spicy Cooking, 1984, p 88 Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Sep 23, 1997
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