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Duck: Duck with Pecans

Source of Recipe

Amy


List of Ingredients

4 tbl Vegetable oil
1/2 cup Pecan halves
4 Duck breasts, skinned, boned, halved
1 med Onion, coarsely chopped
3 Cloves garlic, minced
1 cup Sliced mushrooms
1 Green bell pepper, seeded and chopped
2 tsp Crushed dried red chilies
1/2 tsp Salt, or to taste
2 tbl Brown sugar
1 cup Chicken broth
1 tbl Cornstarch


Recipe

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.


* NOTES : If duck breasts are unavailable, cut up a whole duck and use a combination of legs, thighs and breast.