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.