Golden West Duckling

"From the Crockery Cookery Book. 1975 Edition. This is very good."
 
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Ready In:
91hrs 30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Cut or have butcher cut duckling into halves, lengthwise.
  • Prick skin with fork at 2 inch intervals.
  • Place on trivet in slow cooking pot, cut side dwon.
  • Drain peaches, reserving syrup.
  • Combine 1 cup syrup with orange peel, wine, honey, soy sauce, and seasoned salt.
  • Brush some of the sauce over ducklin.
  • Cover and cook on LOW for 7 to 9 hours or until tender.
  • If possible drain excess fat, brush with sauce once or twice during cooking.
  • Dissolve cornstarch in water.
  • Stir into remaining sauce.
  • Cook until slightly thickened.
  • Add drained peaches to sauce.
  • Heat and serve wtih duckling.
  • Serve duckling with cooked rice.
  • If your slow cooker is 3 1/2 quarts or smaller, cut duckling into quarters.

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