| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Ready-to-cook duckling |
| 29 |
oz |
Can sliced cling peaches |
| 1 |
tb |
Orange peel — grated |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Honey |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Seasoned salt |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Cold water |
INSTRUCTIONS
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.
Recipe By :
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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