Golden West Duckling 4 1/2 lb Ready-to-cook duckling
29 oz Can sliced cling peaches
1 tb Orange peel -- grated
1/2 c Dry white wine
2 tb Honey
1 tb Soy sauce
1/4 ts Seasoned salt
1 tb Cornstarch
1 tb Cold water
Cut or have butcher cut duckling into halves, lengthwise. Prick skin
with fork at about 2-inch intervals. 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 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.
Printer friendly version: Golden West Duckling Click Back to return here.
|