SPECIAL ADVERTISING SECTION
By Chef Jeff Lake,
Spec’s Wines, Spirits & Finer Foods of Houston, TX.
As spring bounces around the corner, sometimes you need a “go to” recipe for those quick dinners, light lunches, or brunches. We’ve come up with a simple, yet flavorful dish using Maple Leaf duck breasts and fresh vegetables. It’s perfect for that bridal shower, Easter lunch, or just Thursday night dinner.
Don’t forget the wine—we recommend Selbach dry Riesling.
Chef Jeff Lake is working his magic at Spec’s downtown superstore.
Sweet and Spicy Duck Stir Fry
2 (7.5 ounce) Maple Leaf raw duck breasts, trimmed and sliced
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 3-inch piece of ginger, peeled and chopped
1 bunch green onion, chopped
8 button mushrooms, quartered
1 handful snow peas
1 handful bean sprouts
1 cup white rice, steamed
1 jar (7 ounces) Asian Gourmet orange sauce
1 bottle (6.2 ounces) Roland hot sesame oil
1 bottle (15 ounces) soy sauce
1 tablespoon honey
2 cups cooked rice
Salt to taste
Prepare rice according to package directions. While rice is cooking, marinate duck in 1 tablespoon each of sesame oil, soy sauce, and honey. Heat remaining oil in skillet over high heat and add duck. Cook, stirring frequently until done, 3 to 4 minutes. Add all vegetables and cook additional 3 minutes for crispy vegetables. Add orange sauce and salt to taste, then mix well. Pour stir-fry over cooked rice and enjoy.