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Imperial Duckling Recipe
|Duckling||5 Pound (Ready To Cook, 1 Piece)|
|Minced onion||2 Tablespoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄8 Teaspoon|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Tablespoon|
|Port wine||2 Tablespoon|
|Orange||1 , peeled and sectioned|
|Cornstarch||1 1⁄2 Teaspoon|
Calories 1337 Calories from Fat 610
% Daily Value*
Total Fat 68 g104.3%
Saturated Fat 20.4 g102.2%
Trans Fat 0 g
Cholesterol 787.3 mg
Sodium 538.9 mg22.5%
Total Carbohydrates 30 g10.2%
Dietary Fiber 1.9 g7.4%
Sugars 17.6 g
Protein 140 g279.3%
Vitamin A 7.7% Vitamin C 99.4%
Calcium 8.4% Iron 104.4%
*Based on a 2000 Calorie diet
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 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.
Makes 4 servings.