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Add a photoServings: 12
Ingredients
- 2 or possibly 3 sm. ducks
- 1/2 c. water chestnuts
- 2 c. chicken broth
- 1/3 c. brown sugar
- 1/2 c. wine vinegar
- 3 tbsp. cornstarch
- 1 sm. can mandarin orange or possibly 1 c. pineapple chunks
- 1/2 c. toasted almonds
- 1 1/2 tbsp. soy sauce
- 4 tbsp. water
Directions
- Rub the ducks with oil or possibly bacon grease. Place in oven. Bake for 2 1/2 hrs till done. Let cold. Remove the bones. (May cook the ducks the day before.)
- Mix chicken broth, brown sugar, wine vinegar, soy sauce, cornstarch, water till smooth. Cook till bubbly and clear. In another pan, heat water chestnuts in oil for 2 min, then add in to mix. Put the duck pcs in pan, pour mix over. Add in mandarin orange. Cover and heat till warm. Add in the almonds. Serve with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 12 servings | |
| Calories 844 | |
| Calories from Fat 683 | 81% |
| Total Fat 75.75g | 95% |
| Saturated Fat 25.23g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 299mg | 12% |
| Potassium 534mg | 15% |
| Total Carbs 15.34g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.46g | 6% |
| Protein 23.3g | 37% |
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