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
Sign up for our free eNewsletter Dollar Stretcher for Parents.
Looking for an answer to a frugal living question? Click here to ask a
Dollar Stretcher Stretchpert!
Copyright 1996 - 2013 "The Dollar Stretcher, Inc." All rights reserved unless specifically noted.
Contact the Dollar Stretcher at:
PO Box 14160
Bradenton FL 34280
"The Dollar Stretcher, Inc." does not assume responsibility for advice given. All advice should be weighed against your own abilities and circumstances and applied accordingly. It is up to the reader to determine if advice is safe and suitable for their own situation.