Recipe - Stir-Fried Duck Breast With Cinnamon Basil And Ginger

3 tablespoon Peanut oil
2 Duck breast halves
1 small Red bell pepper; julienned
3 Cloves garlic; minced
1 Gingerroot; 4" piece
3 tablespoon Sherry wine
2 tablespoon Soy sauce
1 One half cup Cinnamon basil, fresh
Basil sprigs; garnish

"This colorful stirfry 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 1/2inch 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
Posted to MMRecipes Digest V3 #279

Date: Sat, 12 Oct 1996 13:43:05 +0000

From: Linda Place placel@worldnet.att.net