Duck with pecans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable oil |
| ½ | cup | Pecan halves |
| 4 | Duck breasts; skinned, boned, halved | |
| 1 | medium | Onion; coarsely chopped |
| 3 | Cloves garlic; minced | |
| 1 | cup | Sliced mushrooms |
| 1 | Green bell pepper; seeded and chopped | |
| 2 | teaspoons | Crushed dried red chilies |
| ½ | teaspoon | Salt; or to taste |
| 2 | tablespoons | Brown sugar |
| 1 | cup | Chicken broth |
| 1 | tablespoon | Cornstarch |
Directions
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 servings.
Formatted for MasterCook by Mardi Desjardins amdesjar@...
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 <amdesjar@...> on Sep 23, 1997