Saucy Mandarin Duck

Name: Saucy Mandarin Duck
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

18 ingredients

4 steps

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.