Almond Duck With Mandarin Oranges

Serves: 6
Total Calories: 269


1/2 cup raisins
1/2 cup hot beef bouillon
2 ounces red wine
1 tablespoon cornstarch
2 teaspoons paprika
1 tablespoon soy sauce
1 teaspoon white pepper
1/2 teaspoon powdered ginger or 1 tsp. fresh grated ginger root
2 ducks, boned & cut into bite-sized pieces
5 tablespoons oils
1/2 cup evaporated milk
1 (11-ounce) can mandarin orange, drained, save juice
1 tablespoon butter
2 tablespoons sliced almonds or cashews
1 clove garlic


Soak raisins in wine. Toss duck pieces in paprika & pepper and brown in oil about 10 minutes. Pour 1/2 cup of mandarin orange juice over duck and add garlic & bouillon cover and simmer.

Drain raisins and add to duck cook 5 minutes. Blend cornstarch in small amount of cold water & add to duck and sauce, stir until thick & bubbly. Add soy sauce, ginger, oranges & evaporated milk heat, but do not boil.

Saute almonds in butter in small iron skillet until golden. Sprinkle almonds over duck. Serve on steamed rice.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 168

This Almond Duck With Mandarin Oranges recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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