Duck With Almonds
|Duck meat||1 Pound|
|Soy sauce||2 Tablespoon|
|Frozen peas||4 Ounce|
|Stock||1 1⁄4 Cup (20 tbs)|
|Toasted almonds||3 Ounce|
Cut the duck meat into paper thin slices.
Heat the oil; add the salt and duck and fry for about 5 minutes or until the meat are tender.
Add the soy sauce and mix well.
Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute.
Add the stock, bring to the boil and simmer for 5 minutes.
Mix the cornflour (cornstarch) to a smooth paste with a little cold water, stir into the pan, and bring to the boil, stirring all the time until slightly thickened.
Add the almonds and serve.