Title: Stir-fried duck breast with cinnamon basil an
 Categories: Poultry
      Yield: 4 Servings
 
      3 tb Peanut oil
      2    Duck breast halves
      1 sm Red bell pepper; julienned
      3    Cloves garlic; minced
      1    Gingerroot; 4" piece
      3 tb Sherry wine
      2 tb Soy sauce
  1 1/2 c  Cinnamon basil, fresh
           Basil sprigs; garnish
 
  "This colorful stir-fry draws from both Chinese and Southeast Asian
  ingredients and is ideal for a light lunch if served with steamed
  basamati rice or cooked noodles."
  
  Skin and bone the duck breasts; slice into 1/2-inch strips. Peel and
  sliver the gingerroot. Coarsely chop the basil.
  
  Heat the peanut oil in a large, nonstick saute pan or wok over high
  heat. When the oil is hot but not smoking add the duck and red pepper
  and cook, stirring constantly, for 2 minutes. Add the garlic and
  ginger and cook 1 minute. Add the sherry, soy sauce, and chopped
  basil and cook for 1 minute, stirring constantly. Remove from the
  heat and serve immediately, garnished with the sprigs of basil.