Imperial Duckling
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | Ready-to-cook duckling | |
| 2 | tb | Onoin -- minced |
| 1/4 | ts | Tarragon leaves |
| 2 | tb | Butter |
| 1/2 | c | Orange juice |
| 1/8 | ts | Salt |
| 1/8 | ts | Dry mustard |
| 1/4 | c | Currant jelly |
| 2 | tb | Orange peel -- grated |
| 2 | tb | Port wine |
| 1 | Orange -- peeled and | |
| Sectioned | ||
| 1 1/2 | ts | Cornstarch |
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