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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.—Taste of Home Test Kitchen
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 4-3/4 hours
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 4-3/4 hours

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

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.
Originally published as Saucy Mandarin Duck in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p44

Nutritional Facts

1-2/3 cups: 386 calories, 14g fat (5g saturated fat), 97mg cholesterol, 1284mg sodium, 36g carbohydrate (24g sugars, 3g fiber), 29g protein.

  • 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
  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.
Originally published as Saucy Mandarin Duck in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p44

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