Ingredients
- 4 - 7.5 oz Maple Leaf Farms Boneless Duck Breasts
- 4 cloves Garlic, minced
- 2 tsp Fresh Ginger Root, minced
- 5 Tbsp Soy Sauce, divided
- Reserved Soy Sauce
- 1/4 cup Duck Stock or Chicken Stock
- 1 Tbsp Cornstarch
- 2 Tbsp 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 RiceStir-fry mixture may be served wrapped in large Boston lettuce leaves in place of rice
Direction
Duck:
- 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.
Sauce:
- Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.
Stir-Fry:
- 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 for 4-5 minutes or until duck is cooked through and vegetables are crisp-tender.
- Stir soy sauce mixture; add to skillet and stir-fry for 1-2 minutes or until sauce thickens.
- Serve over rice or wrapped in Boston lettuce leaves.