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  Ducklings 8 Pound, cut in quarters (2 whole, 4 pound each)
  Lemon juice/Lime juice 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Ginger 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Salad oil 1⁄4 Cup (4 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Sherry/Orange juice 1⁄2 Cup (8 tbs)
  Soy sauce 2 Teaspoon
  Curry powder 1 Teaspoon
  Chicken broth/Giblet broth 2 Cup (32 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Soft butter 2 Tablespoon
  Flour 3 Tablespoon
  Canned mandarin oranges 22 Ounce, drained (2 cans, 11 ounce each)

Discard heavy fat and skin.
Brush the uncooked duck pieces with lemon juice and sprinkle with a mixture of the next four ingredients.
Saute duck pieces in hot oil, a few at a time, until lightly browned on both sides.
Transfer meat to a 2-quart casserole or large bake dish.
Pour all fat out of skillet, then add next six ingredients.
Heat and stir until brown meat bits dissolve; pour mixture over duck.
Cover, bake at 350F for 1 hour.
Drain juices into a saucepan; skim off fat.
Bring mixture to a boil, then whisk in a smooth paste of the butter and flour.
Cook until thickened; stir in drained oranges.
Taste for extra seasoning.
Pour sauce over duck in casserole; cover and continue baking 30 minutes or until meat is tender.

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Mandarin Duck Recipe