Five-Spice Duck Stir-Fry

http://www.eatingwell.com/recipes/five_spice_duck_stir_fry.html

From EatingWell:  EatingWell Serves Two

Why duck? Because it's delicious. This recipe may indeed convince folks who have been tentative about eating duck that they've been missing something fabulous. The five-spice powder, while not overpowering, is strong enough to stand up to the rich taste of duck.

2 servings, 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 1/4 cup dry sherry, (see Note)
• 2 tablespoons plum sauce
• 1/4 teaspoon salt
• Pinch of cayenne pepper
• 1 tablespoon canola oil
• 8 ounces boneless duck breast, (see Note), skin removed, sliced in half lengthwise, then cut into 1/4-inch thick slices
• 2 tablespoons minced garlic
• 2 teaspoons minced fresh ginger
• 1 1/2 cups trimmed, halved green beans
• 2 cups purchased julienne-cut carrots, (8 ounces)
• 1/4 teaspoon five-spice powder, or to taste (see Note)

Preparation

1. Combine sherry, plum sauce, salt and cayenne in a small bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add duck; cook, stirring often, until browned, 1 to 3 minutes. Transfer to a plate with a slotted spatula.
3. Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add green beans, carrots and five-spice powder, and cook, stirring, until the carrots are slightly softened, about 1 minute. Add the plum sauce mixture; stir to coat, cover, reduce heat to medium and cook until the green beans are tender, 3 to 4 minutes. Add the cooked duck, toss to combine and serve immediately.

Nutrition

Per serving : 336 Calories; 12 g Fat; 2 g Sat; 6 g Mono; 87 mg Cholesterol; 26 g Carbohydrates; 26 g Protein; 6 g Fiber; 537 mg Sodium; 885 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 vegetable, 3 lean meat, 1 1/2 fat

Tips & Notes

• Notes: Sherry is a type of fortified wine originally from southern Spain. Don't use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
• Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections.
• Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.