Thai Basil Duck

• 2toneless duck breast halves (7.5 oz each)
• 5tarlic cloves finely minced
• 5ted and/or Green Thai Bird chilies, crushed (or 1/2 green bell pepper finely diced)
• 1 TBStish Sauce
• 2 TBStyster Sauce
• 4 TBSteanut Oil
• 1ted Bell Pepper thinly sliced
• 1tedium onion, peeled and cut into 1/4 "wedges
• 4 TBSthicken Stock
• 1/2 tsptugar
• 1 Cuptoosely packed Holy Thai Basil leaves (or substitute Italian Basil)

1. Season duck breasts with salt and pepper. Pan fry duck breasts, skin side down, over medium high heat until skin is crispy and has rendered most of its fat, about 7 mins. Turn and fry another 3 - 5 mins. until internal temperature is 120 deg F. Remove from heat and let rest for about 10 mins.
2. Meanwhile, in a large bowl, mix garlic, chilies/green pepper, fish sauce and oyster sauce (it will be a bit smelly, don't worry).
3. Cut duck into 1/8" slices across the breast. Mix well with the marinade in the bowl. Let stand 30 mins at room temperature.
4. Heat oil in wok or fry pan over medium high heat. Add bell pepper and onion and stir fry 1 min. Add stock and sugar and stir. Add duck mixture and stir. Add basil and stir. Cook until duck is warmed through and cooked to desired doneness.
5. Serve over white or brown Jasmine rice.

garlic, red, sauce, oyster, peanut oil, red bell pepper, onion, chicken, sugar, basil

Taken from www.epicurious.com/recipes/member/views/thai-basil-duck-50031764 (may not work)