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| 12 | Duck breast filets |
| 1/2 Tasse | soy sauce |
| 1/2 Tasse | oil |
| 1/2 Tasse | white wine |
| 2 | Garlic cloves minced |
| 1/2 Teelöffel | Ginger [ground] |
| 1 1/2 Esslöffel | oil |
| 1 gross | Onion [thinley sliced] |
| 8 gross | Fresh mushrooms [sliced] |
| 1 Packung | (10 oz) frozen pea pods |
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1) Rince the duck breasts and pat dry. Slice them thinly
2) Mix the soy sauce, oil, wine, garlic, and ginger in a bowl and add the duck breast slices. Marinate in the `fridge for 4 hours or longer, then drain, reserving ¬ cup of the marinade... 3) Heat 1 to 2 tb of cooking oil in a wok and add the duck, stir frying `til cooked through, then remove and add the onions and mushrooms cooking `til tender crisp. 4) Add the duck and the pea pods and reserved marinade heating to desired serving temp. 5) Sauce may be thickend with small amount of corn starch, or thinned with water... Serve with steamed rice or hot cooked noodles...
cookbook and re-typed with permission for you by Fred Goslin in Watertown Ny on Cyberealm Bbs. Home of Kooknet at (315) 786-1120
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