Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 ounces) beef broth 1/3 cup tomato paste 2 tablespoons brown sugar 2 tablespoons orange juice concentrate 2 tablespoons soy sauce 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground allspice 1 domestic duck (4 to 4-1/2 pounds), skinned, deboned and cut into cubes 1/4 pound sliced fresh mushrooms 1/2 cup green pepper strips (1/4-in. thick) 1 tablespoon butter 3 tablespoons cornstarch 1/4 teaspoon ground ginger 1/4 cup 2% milk 1 can (11 ounces) mandarin oranges, drained Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. For marinade, in a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add the duck. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. Transfer duck to a 1-1/2-qt. slow cooker; add reserved marinade. Cover and cook on low for 4-5 hours or until tender. Skim fat. In a small saucepan, saute mushrooms and green pepper in butter. Combine the cornstarch, ginger and milk until smooth. Stir into mushroom mixture; add to slow cooker. Cover and cook on high for 45 minutes or until sauce is thickened. Just before serving, stir in oranges. Serve with rice if desired. Yield: 3 servings.


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