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Imperial Duckling

1 (4-5 lb. ) ready-to-cook duckling
2 tbsp. grated onion
1/4 tsp. dried tarragon
1/2 cup orange juice
1/8 tsp. salt
1/8 tsp. dry mustard
1/4 cup currant jelly
2 tbsp. grated orange peel
2 tbsp. Port wine
2 tsp. cornstarch
1 orange, peeled, sectioned and cut into chunks


Place a rack in 4 quart or larger slow cooker. With a fork prick skin of duckling all over at approximately 2" intervals. Place duck on rack in slow cooker. (When cooking duckling in a 3 1/2 quart or smaller slow cooker, cut the duckling into quarters or halves before putting it into the pot. ) In a small saucepan, combine onion, tarragon, orange juice, salt, mustard, jelly, orange peel, wine and cornstarch. Cook over med. heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce. Cover and cook on LOW 6 to 7 hrs. or until duckling is tender, turning once during cooking. If possible, remove fat with a bulb baster. Stir orange sections into remaining sauce, heat and pour over duck just before serving.

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