This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Slow Cooker Imperial Duckling
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- #43440
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
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.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
not nearly enough for 4
August 27, 2005
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.