Golden West Duckling

Course : Duck
Serves: 4
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4 1/2 pounds ready-to-cook duckling
29 ounces sliced cling peaches
1 tablespoons orange peel -- grated
1/2 cup dry white wine
2 tablespoons honey
1 tablespoons soy sauce
1/4 teaspoon seasoned salt
1 tablespoons cornstarch
1 tablespoons cold water

Preparation / Directions:

Cut or have butcher cut duckling into halves, lengthwise. Prick skin with fork at about 2-inch intervals. Place on trivet in slow-cooking pot, cut side down. Drain peaches, saving syrup. Combine 1 cup peach syrup with orange peel, wine, honey, soy sauce and seasoned salt. Brush some of the sauce ove duckling. Cover and cook on low for 7 to 9 hours or until tender. (If possible, drain excess fat and brush with sauce once or twice while cooking. ) Dissolve cornstarch in water. Stir into remaining sauce. Cook sauce in small saucepan until slightly thickened. Add drained peaches to sauce, heat and serve with duckling. Serve duckling with bananas and cooked rice. busted by sooz

1 Kitchen's say:
  (5 3/4 Stars!)
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