Imperial Duckling

Total Time: 91 hrs 30 mins Preparation Time: 30 mins Cook Time: 91 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 with a fork, prick the skinof the duckling all over at two inch intervals.
• 2 place duckling, breast side up, on a trivet in a slow cooking pot.
• 3 in saucepan, saute onion and tarragon leaves in butter.
• 4 add orange juice, salt, mustard, jelly, and orange peel.
• 5 cook over medium heat, stirring constantly until jelly has melted.
• 6 reduce heat; stir in wine and orange sections.
• 7 brush 1/3 of the sauce over duckling.
• 8 cover and cook on low setting for 7 to 9 hours.
• 9 during cooking drain fat from duckling and turn once, if possible.
• 10 stir remaining sauce into cornstarch and cook ocer medium heat until sauce thickenes.
• 11 simmer 1 minute.
• 12 pour sauce over duckling just before serving.