Ingredients

• 1 medium onion (coarsely chopped)
• 3 cloves garlic (minced)
• 1 cup sliced mushrooms
• 1 green bell pepper (seeded and chopped)
• 2 teaspoon crushed dried red chilies
• ½ teaspoon salt
• 2 tablespoon brown sugar
• 1 cup chicken broth
• 1 tablespoon cornstarch

Directions

• Directions
• Heat the oil in a deep, heavy skillet. Brown the pecans very briefly. Remove and drain the pecans.
• Add the duck breast halves to the pan and cook for about 3 minutes, or just until the meat is barely cooked.
• Add the onion, garlic, mushrooms, green pepper and crushed chilies and stir with the duck.
• Cook 3 to 5 minutes, stirring frequently.
• Mix the salt and brown sugar into the chicken broth and add to the pan. Bring to a boil slowly.
• Dissolve the cornstarch in 1 tablespoon of cold water. Add to the pan and stir until the liquid is thickened and clear.
• Return the pecans to the pan. Toss well. Serve immediately.