Ingredients

• 1/4 cup dry sherry, (see Note)
• 2 tablespoon 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 tablespoon 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)

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Cooking Directions

Step 1

Combine sherry, plum sauce, salt and cayenne in a small bowl.

Step 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.

Step 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.