Shanghai Duck Stir Fry

Ingredients

• 4-7 1/2 ounces boneless duck breasts, filets
• 4 garlic cloves, Minced
• 2 teaspoons minced fresh gingerroot
• 5 tablespoons soy sauce, Divided
• 1/4 cup duck stock or chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 large bell pepper, Cut Into Short, Thin Strips
• 2 cups fresh sugar snap peas or snow pea pods
• 1 cup cut fresh asparagus spear
• 4 cups hot cooked white rice

Directions

1. 1

   Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl.

2. 2

   Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.

3. 3

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

4. 4

   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.

5. 5

   Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender.

6. 6

   Stir soy sauce mixture; add to skillet and stir-fry 1 to 2 minutes or until sauce thickens. Serve over rice.