Recipe - Golden West Duckling

4 One half pound Readytocook duckling
29 ounce Can cut or sliced up cling peaches
1 tablespoon Orange peel grated
One half cup Dry white wine
2 tablespoon Honey
1 tablespoon Soy sauce
One fourth teaspoon Seasoned salt
1 tablespoon Cornstarch
1 tablespoon Cold water

Cut or have butcher cut duckling into halves, lengthwise. Prick skin with
fork at about 2inch intervals. Place on trivet in slowcooking pot, cut
side down. Drain peaches, saving syrup. Combine 1 cup peach syrup with
orange peel, wine, honey, soy sauce and seasoned salt. Brush some of the
sauce ove duckling. Cover and cook on low for 7 to 9 hours or until
tender. (If possible, drain excess fat and brush with sauce once or twice
while cooking.) Dissolve cornstarch in water. Stir into remaining sauce.
Cook sauce in small saucepan until slightly thickened. Add drained peaches
to sauce, heat and serve with duckling. Serve duckling with bananas and
cooked rice.

Recipe By :

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip