| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Ready-to-cook duckling |
| 2 |
tb |
Onoin — minced |
| 1/4 |
ts |
Tarragon leaves |
| 2 |
tb |
Butter |
| 1/2 |
c |
Orange juice |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Dry mustard |
| 1/4 |
c |
Currant jelly |
| 2 |
tb |
Orange peel — grated |
| 2 |
tb |
Port wine |
| 1 |
|
Orange — peeled and |
|
|
Sectioned |
| 1 1/2 |
ts |
Cornstarch |
INSTRUCTIONS
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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