Recipe

Slow Cooked Imperial Duckling Recipe


Slow Cooked Imperial Duckling Recipe Midgelet / All my dishes
1 year, 4 months ago
Try preparing duck in the crockpot- a nice change. I do drain off excess fat as instructed. Duck is always fatty no matter how you cook it!
Prep:10m Cook:480m Servings:4

Midgelet

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Ingredients
  • 4 1/2 pound duckling
  • 2 Tbs onion, minced
  • 1/4 tsp tarragon
  • 2 Tbs butter
  • 1/2 cup orange juice
  • 1/8 tsp salt
  • 1/8 tsp dry mustard
  • 1/4 cup currant jelly
  • 2 Tbs grated orange peel
  • 2 Tbs port wine
  • 1 orange, peeled and sectioned
  • 1 1/2 tsp cornstarch

Directions
  1. With a fork, prick skin of duckling all over at approximately 2 inch intervals. Remove excess fat
  2. Place duckling, breast side up, on metal rack or trivet in crockpot.
  3. In saucepan, saute onion and tarragon leaves in butter.
  4. Add orange juice, salt, mustard, currant jelly, and
  5. orange peel.
  6. Cook over medium heat, stirring constantly,until jelly is melted.
  7. Reduce heat; stir in wine and orange sections.
  8. Brush 1/3 of the sauce over duck; cover crockpot and cook on low 7-9 hours.
  9. During cooking drain fat and turn duck once, if possible.
  10. Stir remaining sauce into cornstarch and cook over medium
  11. heat until sauce thickens, then simmer 1 minute.
  12. Pour sauce over duck just before serving.
  13. To lower the fat content somewhat, pour the sauce off the
  14. meat and refrigerate until fat rises to the top.
  15. Skim off the fat and reheat before serving.
  16. Ducking may be cut into halves or quarters to fit into 3
  17. 1/2 quart or smaller crockpot.

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Comments

momo_55grandma 1 year, 2 months ago said:
Great recipe high5


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