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.

Formatted for MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca

combination of legs, thighs and breast.