Stir-fried duck breast with cinnamon basil and ginger

Yield: 4 Servings

Measure Ingredient
3 tablespoons Peanut oil
2 \N Duck breast halves
1 small Red bell pepper; julienned
3 \N Cloves garlic; minced
1 \N Gingerroot; 4\" piece
3 tablespoons Sherry wine
2 tablespoons Soy sauce
1½ cup Cinnamon basil, fresh
\N \N Basil sprigs; garnish

"This colorful stir-fry draws from both Chinese and Southeast Asian ingredients and is ideal for a light lunch if served with steamed basamati rice or cooked noodles."

Skin and bone the duck breasts; slice into ½-inch strips. Peel and sliver the gingerroot. Coarsely chop the basil.

Heat the peanut oil in a large, nonstick saute pan or wok over high heat.

When the oil is hot but not smoking add the duck and red pepper and cook, stirring constantly, for 2 minutes. Add the garlic and ginger and cook 1 minute. Add the sherry, soy sauce, and chopped basil and cook for 1 minute, stirring constantly. Remove from the heat and serve immediately, garnished with the sprigs of basil.

Source: "Basil" by Janet Hazen

Posted to MM-Recipes Digest V3 #279 Date: Sat, 12 Oct 1996 13:43:05 +0000 From: Linda Place <placel@...>

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