Imperial Duckling

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Duckling - *see note
2 tablespoons	30ml	Onion - minced
1/4 teaspoon	1.3ml	Tarragon
2 tablespoons	30ml	Butter
1/2 cup	118ml	Orange juice
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Dry mustard
1/4 cup	15g / 0.5oz	Currant jelly
2 tablespoons	30ml	Grated orange peel
2 tablespoons	30ml	Port wine
1		Orange - peeled and sectioned
1 1/2 teaspoons	7.5ml	Cornstarch

Recipe Instructions

With a fork, prick skin of duckling all over at approximately 2 inch intervals. Place duckling, 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 7-9 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. Duck is very high in fat. 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 slow-cooking pot.

Source:
Crockery Cookery by Mable Hoffman, pub. by Bantam Books

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