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Imperial Duckling
Ready in: Over 5 hrs 
Difficulty: 3/5
INGREDIENTS:
1 (4-5 lb. size) 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 med. heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce. Cover and cook on LOW 6 to 7 hrs. 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.
NUTRITION:
This Imperial Duckling recipe from CDKitchen serves/makes 4
Recipe ID: 43440
REVIEWS:
Valerie's Review: 2005-08-27
Placing the duck on a rack in the crock pot helps to drain off a lot of the fat that ducks are known for. There was still a fair amount of fat under the skin which doesn't crisp up like it would in an oven so you are left with a fattier texture - but the rack and piercing the skin definitely helps to cut it down. One thing to remember is that ducks are mostly fat and bone - there isn't a lot of meat. A 4lb duck would not feed 4 people - we used a 6.5 lb duck and had *just* about enough to go around. The sauce was quite good - not too sweet or too tart. Let the orange chunks simmer in the sauce for a while so they absorb some of the flavor. If you like lots of sauce, you could easily double it. The cooking time was dead on - at 6 1/2 hours the duck was perfectly done.
