| 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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