Imperial duckling

Yield: 4 Servings

Measure Ingredient
1 \N Ready-to-cook duckling
2 tablespoons Onoin -- minced
¼ teaspoon Tarragon leaves
2 tablespoons Butter
½ cup Orange juice
⅛ teaspoon Salt
⅛ teaspoon Dry mustard
¼ cup Currant jelly
2 tablespoons Orange peel -- grated
2 tablespoons Port wine
1 \N Orange -- peeled and
\N \N Sectioned
1½ teaspoon Cornstarch

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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