- 1 (4 to 5 lb) ready-to-cook duckling
- 1 (29oz) can sliced cling peaches
- 1 Tbsp grated orange peel
- ½ cup dry white wine
- 2 Tbsp honey
- 1 Tbsp soy sauce
- ¼ tsp seasoned salt
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- Cut or have the butcher cut duckling into halves, lengthwise (if your slow-cooking pot is 3½ quarts or less, cut duckling into quarters so it will fit.)
- Prick skin with fork at about 2-inch intervals.
- Place on trivet in slow-cooking pot, cut side down.
- Drain peaches, saving syrup. Combine 1 cup peach syrup with orange peel, wine, honey, soy sauces and seasoned salt.
- Brush some of the sauce over duckling.
- Cover and cook on low for 7 to 9 hours or until tender. (If possible, drain excess fat and brush with sauce once or twice while cooking.)
- Dissolve cornstarch in water and stir into remaining sauce.
- Cook sauce in a small saucepan until slightly thickened. Add drained peaches to sauce, heat and serve with duckling.
Serve duckling with bananas and cooked rice. Makes about 4 servings.
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