Stir-fried duck breast with cinnamon basil an
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Peanut oil |
| 2 | Duck breast halves | |
| 1 | small | Red bell pepper; julienned |
| 3 | Cloves garlic; minced | |
| 1 | Gingerroot; 4\" piece | |
| 3 | tablespoons | Sherry wine |
| 2 | tablespoons | Soy sauce |
| 1½ | cup | Cinnamon basil, fresh |
| Basil sprigs; garnish | ||
Directions
"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