Side Pannel
Duck with Pecans
Ingredients List
- 4 tb Vegetable oil
- 1/2 c Pecan halves
- 4 Duck breasts; skinned,
- -boned, halved
- 1 md Onion; coarsely chopped
- 3 Cloves garlic; minced
- 1 c Sliced mushrooms
- 1 Green bell pepper; seeded
- -and chopped
- 2 ts Crushed dried red chilies
- 1/2 ts Salt; or to taste
- 2 tb Brown sugar
- 1 c Chicken broth
- 1 tb Cornstarch
Directions
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.
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.
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