An orange and ginger inspired slow cooker duck that will win over even non wild game eaters.
Author: Gravel & Dine
Serves: 4-6 servings
Ingredients
1 ½ c orange marmalade
3 oranges, zest and juice of
½ c plus 1 T soy sauce
3 inches of fresh ginger, minced
½ c plus 1 T brown sugar
¼ c plus 3 T rice vinegar
Breasts from 4 ducks
1 T cornstarch
¼ c water
1 can sliced waterchestnuts, cut into long thin strips
Rice, for serving
One bunch scallions, sliced thinly on the bias (diagonally)
Instructions
Line a slow cooker with a liner, if desired.
In a large bowl whisk together orange marmalade, orange zest and juice, soy sauce, ginger, brown sugar, and vinegar.
Add duck to the slow cooker. Pour over a third of the sauce.
Cook on low for 6-8 hours.
Remove duck from slow cooker. Shred with 2 forks and set aside.
Add reserved sauce to a saucepan and bring to a boil. Reduce to a simmer. Whisk together the cornstarch and water. Pour into the sauce pan and whisk together. Simmer until it thickens slightly. Add waterchestnuts and shredded duck to the saucepan and mix together.
Serve over rice and sprinkle with scallions.
Recipe by Gravel & Dine at https://gravelanddine.com/slow-cooker-orange-duck/