Imperial Duckling
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: > 5 hrs
Ingredients:
5 pounds ready-to-cook duckling
2 tablespoons grated onion
1/4 teaspoon dried tarragon
1/2 cup orange juice
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/4 cup currant jelly
2 tablespoons grated orange peel
2 tablespoons port wine
2 teaspoons cornstarch
1 orange, peeled, sectioned and cut into chunks
Directions:
Place a rack in 4 qt. or larger slow cooker. With a fork prick skin of duckling all over at approximately 2" intervals.
Place duck on rack in slow cooker. (When cooking duckling in a 3 1/2 qt. or smaller slow cooker, cut the duckling into quarters or halves before putting it into the pot.)
In a small saucepan, combine onion, tarragon, orange juice, salt, mustard, jelly, orange peel, wine and cornstarch. Cook over medium heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce.
Cover and cook on LOW 6 to 7 hours or until duckling is tender, turning once during cooking. If possible, remove fat with a bulb baster. Stir orange sections into remaining sauce, heat and pour over duck just before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/260/ImperialDuckling72656.shtml
Recipe ID: 43440
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