| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cyberealm, Wild game, Kooknet |
8 |
Servings |
INGREDIENTS
| 12 |
|
Duck breast filets |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Oil |
| 1/2 |
c |
White wine |
| 2 |
|
(cloves) Garlic [minced] |
| 1/2 |
ts |
Ginger [ground] |
| 1 1/2 |
tb |
Oil |
| 1 |
lg |
Onion [thinley sliced] |
| 8 |
lg |
Fresh mushrooms [sliced] |
| 1 |
pk |
(10 oz) frozen pea pods |
INSTRUCTIONS
1) Rince the duck breasts and pat dry. Slice them thinly
2) Mix the soy sauce, oil, wine, garlic, and ginger in a bowl and add
the duck breast slices. Marinate in the `fridge for 4 hours or longer, then
drain, reserving ¬ cup of the marinade... 3) Heat 1 to 2 tb of cooking oil
in a wok and add the duck, stir frying `til cooked through, then remove and
add the onions and mushrooms cooking `til tender crisp. 4) Add the duck and
the pea pods and reserved marinade heating to desired serving temp. 5)
Sauce may be thickend with small amount of corn starch, or thinned with
water... Serve with steamed rice or hot cooked noodles...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
and re-typed with permission for you by FRED GOSLIN in Watertown NY on
Cyberealm Bbs. home of KOOKNET at (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”