Imperial Duckling

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

Directions

1. 1

   With a fork, prick the skinof the duckling all over at two inch intervals.

2. 2

   Place duckling, breast side up, on a trivet in a slow cooking pot.

3. 3

   In saucepan, saute onion and tarragon leaves in butter.

4. 4

   Add orange juice, salt, mustard, jelly, and orange peel.

5. 5

   Cook over medium heat, stirring constantly until jelly has melted.

6. 6

   Reduce heat; stir in wine and orange sections.

7. 7

   Brush 1/3 of the sauce over duckling.

8. 8

   Cover and cook on LOW setting for 7 to 9 hours.

9. 9

   During cooking drain fat from duckling and turn once, if possible.

10. 10

    Stir remaining sauce into cornstarch and cook ocer medium heat until sauce thickenes.

11. 11

    Simmer 1 minute.

12. 12

    Pour sauce over duckling just before serving.