Ingredients

1 whole 5 pound duck or 2 whole duck breasts
1/8 teaspoon salt
1/8 teaspoon black pepper

Sauce
2 cups duck or chicken stock � see link
1 � 20 ounce can lychee nuts, syrup reserved
1 teaspoon olive oil with a dash of sesame oil
1 bunch scallion, sliced, white and green part separated
1/2 medium red bell pepper, seeded and cut into 1/2 inch strips
1 � 8 ounce can water chestnuts, drained, each piece cut into thirds
1/4 pound snow peas, cleaned
1 tablespoon thinly sliced gingerroot
1 tablespoon low-sodium soy sauce
1 tablespoon arrowroot mixed with 4 tablespoons rice wine vinegar

Boy Choy
4 small heads bok choy � Chinese cabbage
1/8 teaspoon salt
1/8 teaspoon pepper

4 cups cooked long-grain rice

Directions

1. Disjoint the duck, cutting it up as you would a chicken. You will use only the breast for this recipe. Save the remainder of the duck for stock and other duck dishes.

2. Preheat the oven to 350F. Put the duck breast halves in a small ovenproof skillet on medium heat and fry skin side down for a few minutes to render the fat. Sprinkle with salt and pepper, turn over and brown the other side for 1 minute. Remove the duck from the pan and wipe any fat out of the pan. Return the duck to the pan, place in the oven and bake for 20 minutes. Transfer the duck to a cutting board and keep warm.

3. The sauce: Pour all the pan juices into a saucepan with the duck or chicken stock and the lychee syrup. Boil until reduced to 1 1.2 cups, about 15 minutes. Pour into a fat strainer, then pour the defatted stock back into the saucepan and set aside.

4. Pour the oil into a large skillet on medium-high heat and fry the whole parts of the scallions and the red pepper for 1 minutes. Add the water chestnuts, snow peas, ginger, and green part of the scallion. Deglaze the pan with the defatted stock mixture, then stir in 16 lychees and the soy sauce. Bring to a boil, remove from the heat, stir in the arrowroot mixture, return to the heat, and boil until thickened, about 30 seconds.

5. The bok choy: Wash the stems carefully. Place the heads on a steamer tray, cover and steam for 3 minutes. Season lightly with salt and pepper.

6. To serve: Remove and discard the fat and skin from the duck, then cut each breast across the grain into 1/4 inch slices. Place a steamed bok choy head in the middle of each plate and fan out the leaves. Spoon the duck and the sauce onto the leaves and serve the rice on the side.
 

This Graham Kerr duck dish has a wonderful sweet and sour flavor. The water chestnuts, bell pepper and bok choy add crunch.

Stir-Fried Duck and Lychees
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