Duck Mandarin Style
|Duck||6 Pound, cut for fricassee (1 Duck 5 To 6 Pounds)|
|Soy||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Water||2 Cup (32 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Tangerine sections/Orange sections||2 Cup (32 tbs)|
Marinate the pieces of duck in a mixture of the soy, sugar, salt, and ginger for about two hours, turning occasionally.
Heat oil with garlic.
Remove garlic, and saute duck in oil until browned.
Pour in 2 cups of water and the orange juice.
Cover and simmer gently until tender, 1 1/2 to 2 hours depending on tenderness of duck.
Remove duck, arrange on platter and keep warm in oven.
Thicken sauce with cornstarch mixed with 1/4 cup water.
Add tangerine or orange sections (or slices) and cook 5 minutes.
Pour orange sauce over the duck.
Serving size: Complete recipe
Calories 6943 Calories from Fat 4319
% Daily Value*
Total Fat 480 g738.6%
Saturated Fat 141.3 g706.5%
Trans Fat 1 g
Cholesterol 2177.2 mg725.7%
Sodium 2509.4 mg104.6%
Total Carbohydrates 138 g46.1%
Dietary Fiber 12.5 g50.1%
Sugars 80.5 g
Protein 496 g991.2%
Vitamin A 111.3% Vitamin C 623.6%
Calcium 44.3% Iron 677%
*Based on a 2000 Calorie diet