Title: Imperial Duckling
Categories: Poultry Crockpot
Yield: 4 Servings

4 1/2	lb	Duckling -- *see note
2	tb	Onion -- minced
1/4	ts	Tarragon
2	tb	Butter
1/2	c	Orange juice
1/8	ts	Salt
1/8	ts	Dry mustard
1/4	c	Currant jelly
2	tb	Grated orange peel
2	tb	Port wine
1		Orange -- peeled and
		Sectioned
1 1/2	ts	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, curran

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

From the recipe files of Carole Walberg

Recipe By : Crockery Cookery by Mable Hoffman, pub. by Bantam Books

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