Five Spice Duck Stir Fry

Course : Duck
Serves: 4 - 6
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2 medium boned and skinned puddle duck breasts -- cut in 3/4 inch pieces
2 tablespoons sesame seed oil -- divided
2 cloves garlic
2 cups sliced bok choy
1 medium red pepper -- (1 cup), * see note
1/2 cup sliced green onions -- * see note
1/4 cup carrot slivers -- * see note
4 cups hot cooked white rice
2 tablespoons soy sauce
1 tablespoons dry sherry
2 teaspoons cornstarch
1/8 teaspoon cayenne
1/4 cup roasted rice powder -- * see note
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/8 teaspoon cayenne

Preparation / Directions:

*cut pepper into 2 x 1/4 inch slivers*cut green onions into 2 inch lengths *cut carrot into 2 x 1/4 inch slivers *To make roasted rice powder, spread 1/4 cup white rice in a single layer on a baking sheet. Bake at 275 degrees 15 to 18 minutes or until golden brown. Shake pan once or twice. Process rice in a blender until powdered. In a small bowl, combine sauce ingredients. Set aside. In a sealable platic bag, coating ingredients. Add duck pieces. Seal bag; shake to coat. Heat a 12 inch nonstick skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl for 15 seconds. Add duck pieces. Cook 2 1/2 to 3 minutes, or until browned, stirring constantly. Remove duck from wok and set aside. In same skillet, add remaining 1 tablespoon oil and swirl for 15 seconds. Add garlic. Cook for 30 seconds, stirring constantly. Add bok choy, red pepper, onions and carrot. Cook 2 to 3 minutes, or until vegetables are tender. Stir constantly. Stir sauce ingredients and add to skillet. Cook 15 to 30 seconds or until sauce is thickened and translucent. Stir constantly. Stir duck pieces into skillet. Cook 1 minute to heat through. Stir constantly. Serve over rice.


Nutritional Information:

114 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 2603mg Sodium

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