Recipe - Duck With Pecans

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

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@mb.sympatico.ca
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 MCRecipe Digest V1 #798 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Sep 23, 1997