Title: Stir-Fried Duck Breast with Cinnamon Basil An
Categories: Poultry
Yield: 4 Servings

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

"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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