|2 tablespoons||Onoin -- minced|
|¼ teaspoon||Tarragon leaves|
|½ cup||Orange juice|
|⅛ teaspoon||Dry mustard|
|¼ cup||Currant jelly|
|2 tablespoons||Orange peel -- grated|
|2 tablespoons||Port wine|
|1||Orange -- peeled and|
With a fork, prick skin of duckling all over at approximately 2-inch intervals. Place ducklilng, breast side up, on metal rack or trivet in slow-cooking pot. In saucepan, saute onion and tarragon leaves in butter.
Add orange juice, salt, mustard, currant jelly, and orange peel. Cook over medium heat, stirring constantly, until jelly is melted. Reduce heat; stir in wine and orange sections. Brush ⅓ of the sauce over duck; cover slow-cooking pot and cook on low 7 to 9 hours. During cooking drain fat and turn duck once, if possible. Stir remaining sauce into cornstarch and cook over medium heat until sauce thickens, then simmer 1 minute. Pour sauce over duck just before serving.
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