Side Pannel
Stir-Fried Duck Breast with Cinnamon Basil and Ginger
Stir-Fried Duck Breast with Cinnamon Basil and Ginger
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 3 tb Peanut oil
- 2 Duck breast halves
- 1 sm Red bell pepper; julienned
- 3 Cloves garlic; minced
- 1 Gingerroot; 4" piece
- 3 tb Sherry wine
- 2 tb Soy sauce
- 1 1/2 c Cinnamon basil, fresh
- Basil sprigs; garnish
Directions
"This colorful stir-fry 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 1/2-inch 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.
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 1/2-inch 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.
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