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Imperial Duckling

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

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


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