This sweet-savory Asian entree is a great change of pace. For extra appeal, top each serving with toasted sesame seeds.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. + MARINATING • COOK: 4 3/4 HOURS • MAKES: 3 SERVINGS
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
1. For marinade, in a small bowl, combine first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add duck. Seal the bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate the remaining marinade.
2. Drain and discard the marinade. Transfer the duck to a 1 1/2-qt. slow cooker; add the reserved marinade. Cover and cook on low for 4-5 hours or until tender. Skim fat.
3. In a small saucepan, saute the mushrooms and green pepper in the butter. Combine the cornstarch, ginger and milk until smooth. Stir into the mushroom mixture; add to the slow cooker.
4. Cover; cook on high for 45 minutes or until sauce is thickened. Just before serving, stir in the mandarin oranges. Serve with rice if desired.