12-02-2004, 05:47 AM
2 or 3 small ducks
1/2 cup of water chestnuts
2 cups of chicken broth
1/3 cup of brown sugar
1/2 cup of wine vinegar
3 tablespoons of cornstarch
1 small can of mandarin orange or 1 can of pineapple chunks
1/2 cup of toasted almonds
1 1/2 tablespoon of soy sauce
4 tablespoons of water
Rub the ducks with oil or bacon grease. Place in oven. Bake for 2 1/2 hours until done. Let cool. Remove the bones. (May cook the ducks the day before.) Mix chicken broth, brown sugar, wine vinegar, soy sauce, cornstarch, water until smooth. Cook until bubbly and clear. In another pan, heat water chestnuts in oil for 2 minutes, then add to mix. Put the duck pieces in pan, pour mix over. Add mandarin orange. Cover and heat until hot. Add the almonds. Serve with steamed rice.
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1/2 cup of water chestnuts
2 cups of chicken broth
1/3 cup of brown sugar
1/2 cup of wine vinegar
3 tablespoons of cornstarch
1 small can of mandarin orange or 1 can of pineapple chunks
1/2 cup of toasted almonds
1 1/2 tablespoon of soy sauce
4 tablespoons of water
Rub the ducks with oil or bacon grease. Place in oven. Bake for 2 1/2 hours until done. Let cool. Remove the bones. (May cook the ducks the day before.) Mix chicken broth, brown sugar, wine vinegar, soy sauce, cornstarch, water until smooth. Cook until bubbly and clear. In another pan, heat water chestnuts in oil for 2 minutes, then add to mix. Put the duck pieces in pan, pour mix over. Add mandarin orange. Cover and heat until hot. Add the almonds. Serve with steamed rice.
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