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Stir-fried duck breast with cinnamon basil an

Yield: 4 Servings

Ingredients:

• 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

Instructions:

fresh Basil sprigs; garnish 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. Source: "Basil" by Janet Hazen

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