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

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