Slow Cooked Imperial Duckling
From midgelet 15 years agoIngredients
- 4 1/2 pound duckling shopping list
- 2 Tbs onion, minced shopping list
- 1/4 tsp tarragon shopping list
- 2 Tbs butter shopping list
- 1/2 cup orange juice shopping list
- 1/8 tsp salt shopping list
- 1/8 tsp dry mustard shopping list
- 1/4 cup currant jelly shopping list
- 2 Tbs grated orange peel shopping list
- 2 Tbs port wine shopping list
- 1 orange, peeled and sectioned shopping list
- 1 1/2 tsp cornstarch shopping list
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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