Duck with Pecans
4 tb Vegetable oil
1/2 c Pecan halves
4 Duck breasts; skinned,
1 md Onion; coarsely chopped
3 Cloves garlic; minced
1 c Sliced mushrooms
1 Green bell pepper; seeded
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,
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 email@example.com
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