 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From a duck recipe site. Ingredients:
4 -7 1/2 ounces boneless duck breasts, filets |
4 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
5 tablespoons soy sauce, divided |
1/4 cup duck stock or 1/4 cup chicken stock |
1 tablespoon cornstarch |
2 tablespoons vegetable oil |
1 large bell pepper, cut into short, thin strips |
2 cups fresh sugar snap peas or 2 cups snow pea pods |
1 cup cut fresh asparagus spear |
4 cups hot cooked white rice |
Directions:
1. Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl.
2. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.
3. Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.
4. Heat oil in a large deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes.
5. Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender.
6. Stir soy sauce mixture; add to skillet and stir-fry 1 to 2 minutes or until sauce thickens. Serve over rice.
|
|