Recipe - Imperial Duckling

1 Readytocook duckling
2 tablespoon Onoin minced
One fourth teaspoon Tarragon leaves
2 tablespoon Butter
One half cup Orange juice
1/8 teaspoon Salt
1/8 teaspoon Dry mustard
One fourth cup Currant jelly
2 tablespoon Orange peel grated
2 tablespoon Port wine
1 Orange peeled and
Sectioned
1 One half teaspoon Cornstarch

With a fork, prick skin of duckling all over at approximately 2inch
intervals. Place ducklilng, breast side up, on metal rack or trivet in
slowcooking pot. In saucepan, saute 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
slowcooking pot and cook on low 7 to 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.

Recipe By :

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