Duck with Pecans

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Title: Duck with Pecans
Yield: 4 Servings
Categories: Bird, Ethnic, Asian


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

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

Formatted for MasterCook by Mardi Desjardins
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
on Sep 23, 1997