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Marinated Duck In Mandarin Sauce

Barbecue.Master's picture
Ingredients
  Garlic 1 Clove (5 gm), crushed
  Ducks 32 Ounce (2 No 14 Birds)
  Orange 1
  Canned mandarin segments 624 Gram (2 Cans Of 312 Gram Each)
  Brown sugar 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Chicken stock cube 1
  Hot water 1⁄2 Cup (8 tbs)
  Grated green ginger 1 Teaspoon
  Cornflour 2 Tablespoon
  Butter 30 Gram
  Oil 2 Tablespoon
Directions

Peel rind from orange, remove white pith; cut rind into fine strips, squeeze juice from orange, measure 1/2 cup juice.
Drain mandarins, reserve 1/2 cup syrup.
Add syrup to pan with orange juice, brown sugar, wine, crumbled stock cube, hot water, garlic and ginger, stir over heat until sugar is dissolved.
Quarter ducks, place in dish, pour marinade over, cover, stand 2 hours or refrigerated overnight.
Remove duck from marinade, barbecue, turning frequently until duck is tender and skin crisp.
Baste frequently with combined melted butter and oil during barbecuing.
Blend cornflour with some of the marinade, add remaining marinade, stir constantly until mixture boils and thickens.
Add mandarins and orange rind, serve over hot duck.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Chicken

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