Imperial Duckling

• 5 lbs ducklings, ready-to-cook
• 2 tablespoons onions, minced
• 14 teaspoon tarragon leaf
• 2 tablespoons butter
• 12 cup orange juice
• 18 teaspoon salt
• 18 teaspoon dry mustard
• 14 cup currant jelly
• 2 tablespoons orange peel, grated
• 2 tablespoons port wine
• 1 orange, peel and section
• 1 12 teaspoons cornstarch

1. With a fork, prick the skinof the duckling all over at two inch intervals.
2. Place duckling, breast side up, on a trivet in a slow cooking pot.
3. In saucepan, saute onion and tarragon leaves in butter.
4. Add orange juice, salt, mustard, jelly, and orange peel.
5. Cook over medium heat, stirring constantly until jelly has melted.
6. Reduce heat; stir in wine and orange sections.
7. Brush 1/3 of the sauce over duckling.
8. Cover and cook on LOW setting for 7 to 9 hours.
9. During cooking drain fat from duckling and turn once, if possible.
10. Stir remaining sauce into cornstarch and cook ocer medium heat until sauce thickenes.
11. Simmer 1 minute.
12. Pour sauce over duckling just before serving.

cook, onions, tarragon leaf, butter, orange juice, salt, mustard, currant jelly, orange peel, port wine, orange, cornstarch

Taken from www.food.com/recipe/imperial-duckling-257680 (may not work)