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Eating the Enemy: Oregon

Because the only thing better than cooking a duck is cooking it slowly...and watching it burn.

Imperial Ducking Recipe

1 (4-5 lb. size) ready-to-cook duckling
2 tablespoons grated onion
1/4 teaspoon dried tarragon
1/2 cup orange juice
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/4 cup currant jelly
2 tablespoons grated orange peel
2 tablespoons Port wine
2 teaspoons cornstarch
1 orange, peeled, sectioned and cut into chunks



Place a rack in 4 qt. or larger slow cooker. With a fork prick skin of duckling all over at approximately 2" intervals. 

Place duck on rack in slow cooker. (When cooking duckling in a 3 1/2 qt. or smaller slow cooker, cut the duckling into quarters or halves before putting it into the pot.) 

In a small saucepan, combine onion, tarragon, orange juice, salt, mustard, jelly, orange peel, wine and cornstarch. Cook over med. heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce. Cover and cook on LOW 6 to 7 hrs. or until duckling is tender, turning once during cooking. If possible, remove fat with a bulb baster. Stir orange sections into remaining sauce, heat and pour over duck just before serving.

No open thread because, well, let's be honest. No one not involved with Pitt/UConn wants to watch them play anyway.