Yield: 4 Servings
|4½ pounds||Ready-to-cook duckling|
|29 ounces||Can sliced cling peaches|
|1 tablespoon||Orange peel -- grated|
|½ cup||Dry white wine|
|1 tablespoon||Soy sauce|
|¼ teaspoon||Seasoned salt|
|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