Mandarin Duck on Skewers

You may purchase a broiled duck from a local

Chinese restaurant or pick up a Long Island Duckling

in your local grocery store and prepare it as the

directions indicate. I like to use undiluted frozen

orange juice concentrate as a basting liquid.  The

recipe for the dipping sauce follows:

 

 

2 teaspoons of Madras curry powder

2 teaspoons of butter

1 tablespoon of flour

2 teaspoons of onion, minced

1 teaspoon of garlic, minced

½ teaspoon of sugar

1 chicken bouillon cube

1 cup of water

1 teaspoon of lemon juice

When your duck is cooked and cooled, cut it into cubes

and thread each on a bamboo skewer with mandarin

orange (or tangerine) sections above and below.

Prepare the dipping sauce by dissolving the flour in the

butter and stirring in the other ingredients in a small

saucepan. Simmer gently until the bouillon is dissolved

and the mixture thickens. Cool and serve.

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