Golden west duckling

Yield: 4 Servings

Measure Ingredient
4½ pounds Ready-to-cook duckling
29 ounces Can sliced cling peaches
1 tablespoon Orange peel -- grated
½ cup Dry white wine
2 tablespoons Honey
1 tablespoon Soy sauce
¼ teaspoon Seasoned salt
1 tablespoon Cornstarch
1 tablespoon Cold water

Cut or have butcher cut duckling into halves, lengthwise. Prick skin with fork at about 2-inch intervals. Place on trivet in slow-cooking pot, cut side down. Drain peaches, saving syrup. Combine 1 cup peach syrup with orange peel, wine, honey, soy sauce and seasoned salt. Brush some of the sauce ove duckling. Cover and cook on low for 7 to 9 hours or until tender. (If possible, drain excess fat and brush with sauce once or twice while cooking.) Dissolve cornstarch in water. Stir into remaining sauce.

Cook sauce in small saucepan until slightly thickened. Add drained peaches to sauce, heat and serve with duckling. Serve duckling with bananas and cooked rice.

Recipe By :

From: Stephanie Da Silva


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