Stir-Fried Duck Breast with Cinnamon Basil and Ginger
| Yield: | 4 Servings |
| Categories: | Poultry |
| 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 |
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