4- 7.5 Ounces Maple Leaf Farms Boneless Duck Breast Filets

4 Cloves Garlic, minced

2 Teaspoon Minced Fresh Ginger Root

5 Tablespoons Soy Sauce, divided

1/4 Cup Duck Stock or Chicken Stock

1 Tablespoon Cornstarch

2 Tablespoons Vegetable Oil

1 Large Yellow Or Red Bell Pepper, cut into short, thin strips

2 Cups Fresh Sugar Snap Peas or Snow Pea Pods

1 Cup Cut Fresh Asparagus Spears or Small Broccoli Florets

4 Cups Hot Cooked White Rice*

1. Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.

2. Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.

3. 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. Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender. Stir soy sauce mixture; add to skillet and stir-fry 1 to 2 minutes or until sauce thickens. Serve over rice.

Note: If desired, stir-fry mixture may be served wrapped in large Boston lettuce leaves rather than over the rice.