Friday, June 10, 2011



1 lb duck meat
2 tblsp oil
1 tsp salt
2 tblsp soy sauce
2 sticks celery
2 oz fresh mushrooms
4 oz frozen peas
1 cups stock
2 tsp cornstarch
3 oz split, toasted almonds
  • Cut the duck meat into paper thin slices. 
  • Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. 
  • Add the soy sauce and mix well.Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute. 
  • Add the stock, bring to the boil and simmer for 5 minutes. 
  • Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.Add the almonds and serve.

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