Oriental Pepper Duckling
2 8-10 oz. Boneless & Skinless Breast of Duckling
2 Tablespoons vegetable oil
2 Tablespoons sesame oil
1/2 Onion, cut into thin strips
1 Green pepper, cut into thin strips
1 Red pepper, cut into thin strips
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Cup chicken broth
Rinse duckling and pat dry. Cut into strips, lengthwise. Heat pan until very hot. Add both oils and duckling. Sauté 1-2 minutes. Add vegetables and soy sauce and sauté 2-3 minutes. In separate bowl combine cornstarch and chicken broth. Add cornstarch mixture to pan and stir until thickened. Yield: 4 to 6 servings

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