| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Asian | Asian, Bird, Ethnic, Miscellaneo | 4 | Servings |
INGREDIENTS
| 4 | T | Vegetable oil |
| 1/2 | c | Pecan halves |
| 4 | Duck breasts, skinned | |
| boned halved | ||
| 1 | Onion, coarsely chopped | |
| 3 | Cloves garlic, minced | |
| 1 | c | Sliced mushrooms |
| 1 | Green bell pepper, seeded | |
| and chopped | ||
| 2 | t | Crushed dried red chilies |
| 1/2 | t | Salt, or to taste |
| 2 | T | Brown sugar |
| 1 | c | Chicken broth |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 269
Total Fat: 30.8g
Cholesterol: 81.6mg
Sodium: 540.6mg
Potassium: 308.4mg
Carbohydrates: 16.6g
Fiber: 2.7g
Sugar: 9.9g
Protein: 18.7g