Serves: 6
Total Calories: 269
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
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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