Stir-Fry Duck And Asparagus

Recipe Ingredients

1		Duck magret - (about 1 pound) (large)
1 lb	454g / 16oz	Pencil asparagus
1 teaspoon	5ml	Cornstarch
1		Egg white
2 tablespoons	30ml	Peanut oil
1 teaspoon	5ml	Grated ginger
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Carrot - julienne (large)
1 cup	160g / 5.6oz	Fresh bean sprouts
2		Chopped scallions
2 tablespoons	30ml	Light soy sauce
1 tablespoon	15ml	Chopped cilantro
		Salt and pepper

Recipe Instructions

Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch pieces. In a mixing bowl, mix cornstarch, egg white and duck strips, set aside.

In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stir-fry for 6 minutes.

Add bean sprouts and scallions and cook for another three minutes. Add soy sauce and serve immediately. Garnish with chopped cilantro. Yield: 4 servings

Source:
CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349

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