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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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For something a little different, try this savory, sweet duck dish that is flavored with Asian seasonings and mandarin oranges. It's a nice change of pace. For flair, garnish each serving with toasted sesame seeds. Ingredients:
1 can (14-1/2 ounces) beef broth |
1/3 cup tomato paste |
2 tablespoons brown sugar |
2 tablespoons orange juice concentrate |
2 tablespoons soy sauce |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground allspice |
1 domestic duck (4 to 4-1/2 pounds), skinned, deboned and cut into cubes |
1/4 pound sliced fresh mushrooms |
1/2 cup green pepper strips (1/4-in. thick) |
1 tablespoon butter |
3 tablespoons cornstarch |
1/4 teaspoon ground ginger |
1/4 cup 2% milk |
1 can (11 ounces) mandarin oranges, drained |
hot cooked rice, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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