12 ounces boneless duck breast (see Ingredient notes, below), skin removed
2 teaspoons canola oil
1 pound eggplant, diced
2 bell peppers, red and/or yellow, cut into 1-inch pieces
1 cup "lite" coconut milk
1 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon green curry paste (see Ingredient notes)
1 tablespoon fish sauce (see Ingredient notes), optional
1 tablespoon lime juice
1/2 cup sliced fresh basil
1. Cut duck breast crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.
2. Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
3. Return the duck to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.
NUTRITION INFORMATION: Per serving: 273 calories; 9 g fat (4 g sat, 2 g mono); 103 mg cholesterol; 26 g carbohydrate; 24 g protein; 7 g fiber; 200 mg sodium. Nutrition bonus: Vitamin C (480% daily value), Vitamin A (100% dv), Iron (25% dv), Potassium (19% dv).
