Slow Cooked Imperial Duckling Recipe

Slow Cooked Imperial Duckling

From midgelet 17 years 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!

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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" It was excellent "
momo_55grandma ate it and said...
great recipe high5
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