Duck with Three Peppers

Courtesy of our friend, Jacqueline Newman



½ half roast duck on the bone, cut into two-inch pieces
1 green pepper, seeded and cut into one-inch pieces
1 red pepper, seeded and cut into one-inch pieces
1 hot pepper, seeded and cut into half-inch pieces
1 Tablespoon corn oil
1 clove garlic, peeled and minced
3 slices fresh ginger, slivered
1/2 teaspoon coarse salt
1 teaspoon sugar
2 Tablespoons cornstarch mixed with two tablespoons of cool water


1. Heat two cups water to the boil, and cook duck pieces for fifteen minutes, then drain on paper towels. Do not discard the water.
2. Put all the peppers in the water and simmer for one minute, remove, and drain.
3. Heat oil and stir-fry garlic and ginger for one minute, add duck, peppers, salt, and sugar, and stir well. Stir-fry for two minutes.
4. Add cornstarch mixture, and stir-fry until thickened and clear, then serve.

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