Free Recipe Duck with Pecans
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Duck with Pecans Recipe
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
Duck with Pecans Preparation
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 MC-Recipe Digest V1 #798 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Sep 23, 1997
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