Duck with almonds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Duck meat |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Soy sauce |
| 2 | Sticks celery | |
| 2 | ounces | Fresh mushrooms |
| 4 | ounces | Frozen peas |
| 1 | cup | Stock |
| 2 | teaspoons | Cornstarch |
| 3 | ounces | Split; toasted almonds |
Directions
Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.
Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 5 minutes.
Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.
Add the almonds and serve.
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@...> on Nov 10, 1997