Sichuan Flavoured Stir-Fried Duck

There’s a Leonard Cohen song titled “Waiting for the Miracle to Come” which begins “Baby I’ve been waiting…”
That’s what I feel like these days as we anticipate the birth of Baby Shananigans while hoping that we will be waiting a little while longer. It has been more than a week since the baby first attempted to make a surprise early appearance. Shane is coping and Shan seems a model of calm and good humour as she sits it out in Beijing. I wish I could say the same for myself…
My thoughts stray to those weeks we spent in China last summer and the lovely outings we had in Xinjiang Province with Shan’s family when Baby Shananigans was just a little speck in our imaginations. We spent one of those days at Tianchi, the beautiful Heaven’s Lake perched 2,000 metres above the arid desert terrain around Urumqi. The lake is inaccessible at this time of year when it fills from the melting snow of the surrounding mountains. In summer it is a breath of fresh air and an escape from the oven-like basin below.  I have great photos of that day out which I must include in a travel blogpost sometime soon. You really do feel closer to heaven there.
Shane and Shan and baby we are wishing heavenly blessings your way and praying that all will be well.

Shane and Shan at Tianchi, Heaven’s Lake, July 2012

Despite all that’s going on, we still have to eat so I try to put together something nourishing and tasty from whatever is handy. Yesterday I found 2 barbary duck breasts in the freezer, some odds and ends of vegetables in the drawer and with them I made a variation of Dongting Stir-fried Duck Breast from Fuchsia Dunlop’s Revolutionary Chinese Cookbook on Hunan Cuisine.
Sichuan Favoured Stir-fried Duck
Sichuan-flavoured Stir-fried Duck

Serves 2 to 3 people
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