Instructions: Heat the oil in a deep, heavy skillet. Brown the pecans very briefly.

Remove and drain the pecans.

Add the duck breast halves to the pan and cook for about 3 minutes, or just until the meat is barely cooked. Add the onion, garlic, mushrooms, green pepper, and crushed chilies and stir with the duck. Cook 3 to 5 minutes, stirring frequently.

Mix the salt and brown sugar into the chicken broth and add to the pan.

Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of cold water.

Add to the pan and stir until the liquid is thickened and clear.

Return the pecans to the pan. Toss well. Serve immediately.

Makes 4
servings.

Serving Ideas : Serve with steamed rice and stir fried snow peas.

NOTES : If duck breasts are unavailable, cut up a whole duck and use a combination of legs, thighs and breast.

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