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Stir-Fried Duck Is an Exotic Main Course

June 27, 1985

Add an exotic touch to dinner with a main course of duck stir-fried with an assortment of vegetables and pears that have been marinated in pear liqueur.

The vegetables in Stir-Fried Duck With Pears draw on the exotic--straw mushrooms and Chinese pea pods, which make it a dish especially well suited to fancy entertaining. Stir-Fried Duck With Pears offers the French refinement of a flavored liqueur and decidedly Oriental seasonings--ginger, green onions and sesame oil--all stir-fried quickly with duck for an aromatic and colorful entree.

The French pear liqueur adds the delicate sweetness that completes this delicious and flavorful dish. The dish is simple yet elegant, sophisticated yet casual and French yet Chinese.


2 (5- to 6-pound) ducks

4 pears, cored and thinly sliced

2/3 cup pear liqueur

2 tablespoons oil

1 slice ginger root

1/2 pound canned straw mushrooms, drained

1/2 pound Chinese pea pods

2 cups sliced green onions, green part only

2 tablespoons sesame oil, optional

Salt, pepper

Place ducks, breast side up, on rack in large roasting pan. Bake at 325 degrees 20 minutes. Pierce sides of birds below breast to release fat. Drain off fat from time to time. Continue to bake, allowing 23 minutes per pound.

Meanwhile, add pear slices to liqueur and set aside. When ducks are cooked and cool enough to handle, remove meat and skin and reserve.

Heat oil in wok or large skillet. Add ginger and cook until lightly browned.

Add duck and stir-fry 3 minutes. Add mushrooms and stir-fry 2 minutes. Add pea pods and green onions and stir-fry 1 minute. Add pears and marinade and stir-fry until barely tender. Add sesame oil and season to taste with salt and pepper. Makes 6 servings.

Note: Cooked chicken may be substituted for duck.

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