Ingredients:
1/2 cup fresh orange juice
1/2 cup of our homemade chicken stock
1 glove of garlic, chopped
1/4 small bay leaf
1/4 tablespoon Chinese 5 spice
1/4 tablespoon of cinnamon
1/4 medium sized onion, diced
Salt and Pepper to taste
Directions
- Chop up the garlic and onion and place in the slow cooker, add the ½ cup fresh orange juice, ½ cup of our homemade chicken stock, the duck Maryland fillets and all other ingredients.
- Turn the slow cooker either on high for 2 hours or low for 4 hours – whichever you desire.
- Cover and let simmer for desired time, stirring every hour or so.
- Once the curry is cooked, take the duck marylands out of the slow cooker and place on a cooking board ready to be shredded. Taking your time and slowly begin to shred the tender meat off the bone – it should simply fall off the bone.
- Stir the shredded meat through the curry and rest for 5 minutes.
- Serve with rice pilaf and season with salt and pepper to taste.
Tip: If you want to add some heat or spice to your curry add 1 tablespoon of curry powder and 1 fresh jalapeno, diced.