Braised Duck with Mushrooms

Orange juice and mushrooms pair well with duck in this dish served with rice.


Prep Time {35 min }

Cook Time {5 hr }

Serving Size {4 servings}


1/2 cup Orange Juice Concentrate, frozen

1- 6 oz. can Sliced Mushrooms, drained; reserve juice

2 Tbsp. Cornstarch

1/2 tsp. Salt

1 tsp. Sugar

2 tsp. Grated Lemon Peel

1 Maple Leaf Farms Whole Duck, quartered

As Needed Hot Cooked Rice


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1. Cut duck into quarters and remove backbone, neck and giblets. Discard backbone and neck. Finely chop giblets and set aside. Cook quarters in simmering salted water about 45 minutes to 1 hour. Remove from broth; set broth aside.

2. Place duck quarters, skin-side up, in a small amount of oil in a heavy frying pan. Cook, turning occasionally, over moderate heat until the pieces are nicely browned.

3. Pour off accumulated fat; add 2 Tbsp. of water; cover and continue to cook over moderate heat until tender, about 3 hours. Add water as needed if pan becomes too dry.

4. Remove duck and keep warm.

5. Skim fat from duck broth and measure 1 cup into pan. Add orange juice concentrate, drained mushrooms and giblets. Blend cornstarch with reserved mushroom juice. Stir in cornstarch slurry and bring to a boil, stirring constantly. Add sugar, salt and lemon peel, adjusting seasoning.

6. Replace duck in the sauce; cover and heat to serving temperature. Serve with hot cooked rice.

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