Duck With Pecans

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
1/2 cup	73g / 2.6oz	Pecan halves
4		Duck breasts - skinned, boned, halved
1		Onion - coarsely chopped (medium)
3		Garlic - minced
1 cup	237ml	Sliced mushrooms
1		Green bell pepper - seeded and chopped
2 teaspoons	10ml	Crushed dried red chilies
1/2 teaspoon	2.5ml	Salt - or to taste
2 tablespoons	30ml	Brown sugar
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Cornstarch

Recipe Instructions

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.

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.

Source:
Cynthia Wine's Hot and Spicy Cooking, 1984, p 88

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