Imperial Duckling Food

IMPERIAL DUCKLING

Imperial Duckling image

Again from the book of Crockery Cookery. I have never tried this but it sure does sound good. Yum..

Provided by KGCOOK

Categories Whole Duck

Time P3DT19h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs ducklings, ready-to-cook
2 tablespoons onions, minced
1/4 teaspoon tarragon leaf
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 orange, peel and section
1 1/2 teaspoons cornstarch

Steps:

With a fork, prick the skinof the duckling all over at two inch intervals.
Place duckling, breast side up, on a trivet in a slow cooking pot.
In saucepan, saute onion and tarragon leaves in butter.
Add orange juice, salt, mustard, jelly, and orange peel.
Cook over medium heat, stirring constantly until jelly has melted.
Reduce heat; stir in wine and orange sections.
Brush 1/3 of the sauce over duckling.
Cover and cook on LOW setting for 7 to 9 hours.
During cooking drain fat from duckling and turn once, if possible.
Stir remaining sauce into cornstarch and cook ocer medium heat until sauce thickenes.
Simmer 1 minute.
Pour sauce over duckling just before serving.

Nutrition Facts : Calories 1303.7, Fat 67.5, SaturatedFat 20.2, Cholesterol 787.1, Sodium 597.9, Carbohydrate 25, Fiber 1.5, Sugar 17.2, Protein 139.8

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