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

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