Directions:
- For marinade, in a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add the duck. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Transfer duck to a 1-1/2-qt. slow cooker; add reserved marinade. Cover and cook on low for 4-5 hours or until tender. Skim fat.
- In a small saucepan, saute mushrooms and green pepper in butter. Combine the cornstarch, ginger and milk until smooth. Stir into mushroom mixture; add to slow cooker.
- Cover and cook on high for 45 minutes or until sauce is thickened. Just before serving, stir in oranges. Serve with rice if desired. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2915.4 Kcal (12206 kJ) | ||
| Calories from fat | 2422.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 269.17g | 414% | |
|---|---|---|---|
| Cholesterol | 527.58mg | 176% | |
| Sodium | 1543.94mg | 64% | |
| Potassium | 2055.63mg | 44% | |
| Total Carbs | 29.47g | 10% | |
| Sugars | 17.34g | 69% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 80.01g | 160% | |
| Vitamin C | 67.6mg | 113% | |
| Iron | 15.2mg | 85% | |
| Calcium | 133.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 340.02 Kcal (1424 kJ) | ||
| Calories from fat | 282.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.39g | 414% | |
|---|---|---|---|
| Cholesterol | 61.53mg | 176% | |
| Sodium | 180.07mg | 64% | |
| Potassium | 239.74mg | 44% | |
| Total Carbs | 3.44g | 10% | |
| Sugars | 2.02g | 69% | |
| Dietary Fiber | 0.3g | 10% | |
| Protein | 9.33g | 160% | |
| Vitamin C | 7.9mg | 113% | |
| Iron | 1.8mg | 85% | |
| Calcium | 15.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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