How to make it

  • With a fork, prick skin of duckling all over at approximately 2 inch intervals. Remove excess fat
  • Place duckling, breast side up, on metal rack or trivet in crockpot.
  • 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 1/3 of the sauce over duck; cover crockpot and cook on low 7-9 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.
  • To lower the fat content somewhat, pour the sauce off the
  • meat and refrigerate until fat rises to the top.
  • Skim off the fat and reheat before serving.
  • Ducking may be cut into halves or quarters to fit into 3
  • 1/2 quart or smaller crockpot.

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