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Golden West Duckling Recipe
|Duckling||5 Pound (Ready To Cook)|
|Canned sliced cling peaches||29 Ounce (1 Can)|
|Grated orange peel||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Seasoned salt||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
Calories 1331 Calories from Fat 555
% Daily Value*
Total Fat 62 g94.7%
Saturated Fat 16.6 g82.8%
Trans Fat 0 g
Cholesterol 771.1 mg
Sodium 790.4 mg32.9%
Total Carbohydrates 43 g14.4%
Dietary Fiber 2.1 g8.2%
Sugars 30.2 g
Protein 139 g278.5%
Vitamin A 5.2% Vitamin C 35%
Calcium 24% Iron 121.6%
*Based on a 2000 Calorie diet
Place on trivet in slow-cooking 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 over 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.
Makes 4 servings.