2 qts. apple cider
1/4 cup packed brown sugar
1/8 tsp. ground ginger
1 orange (unpeeled)
2 cinnamon sticks
1 tsp. whole cloves
Combine cider, sugar, ginger and orange in a slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to cooker. Cover and heat on LOW 2 to 5 hrs. The entire house will smell great! Remove cheesecloth bag. In a mug put a shot of brandy, then fill with hot mix from cooker.
1 (4-5 lb.) ready-to-cook duckling
2 tbsp. grated onion
1/4 tsp. dried tarragon
1/2 cup orange juice
1/8 tsp. salt
1/8 tsp. dry mustard
1/4 cup red currant jelly
2 tbsp. grated orange peel
2 tbsp. port wine
2 tsp. 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.
2 whole wild duck breasts, cut in half and skin removed
1/2 tsp salt
1/4 tsp pepper
2 small oranges, peeled and cut into 1/2-inch pieces
1 medium apple, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 can (6 oz.) frozen orange juice concentrate, thawed
Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2 – 6 quart crock. Pour orange juice concentrate over top.
Cover and cook on low 8-10 hours or until duck is tender.
Remove duck from crock. Discard fruit and onion mixture.