Marinated Duck In Mandarin Sauce
|Garlic||1 Clove (5 gm), crushed|
|Ducks||32 Ounce (2 No 14 Birds)|
|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|
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.