Imperial Duckling


4 1/2 pound duckling
2 Tbs. onion, minced
1/4 tsp. tarragon
2 Tbs. butter
1/2 cup orange juice
1/8 tsp. salt
1/8 tsp. dry mustard
1/4 cup currant jelly
2 Tbs. grated orange peel
2 Tbs. port wine
1 orange, peeled and sectioned
1 1/2 tsp. cornstarch

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, sauté 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.

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.

Duckling may be cut into halves or quarters to fit into 3 1/2 quart or smaller slow-cooking pot.


Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at chetday.com/easyhealthyrecipes.htm

Stay Connected with TDS










Live Better...for Less!

Subscribe to one or more
Dollar Stretcher newsletters
and receive member perks.

The Dollar Stretcher
Dollar Stretcher Parents
Dollar Stretcher Tips
After 50 Finances
Surviving Tough Times
Financial Independence
The Computer Lady


Join over 250,000 other subscribers who are "living better for less."


Your Email:


View the TDS Privacy Policy.

Get Out of Debt