Imperial Duckling

Course : Duck
Serves: 4
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Ingredients:

1 medium ready-to-cook duckling
2 tablespoons onion -- minced
1/4 teaspoon tarragon leaves
2 tablespoons butter
1/2 cup orange juice
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/4 cup currant jelly
2 tablespoons orange peel -- grated
2 tablespoons port wine
1 medium orange -- peeled and sectioned
1 1/2 teaspoons cornstarch
 

Preparation / Directions:

With a fork, prick skin of duckling all over at approximately 2-inch intervals. Place ducklilng, breast side up, on metal rack or trivet in slow-cooking pot. 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 slow-cooking pot and cook on low 7 to 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.


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