Golden West Duckling

• 5 lbs ducklings, ready-to-cook
• 1 (29 ounce) can yellow cling peaches, sliced
• 1 tablespoon orange peel, grated
• 12 cup white wine, dry
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 14 teaspoon seasoning salt
• 1 tablespoon cornstarch
• 1 tablespoon water, cold

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

cook, yellow cling peaches, orange peel, white wine, honey, soy sauce, salt, cornstarch, water

Taken from www.food.com/recipe/golden-west-duckling-257679 (may not work)