2 med. or 3 sm. lean, wild ducks, cut in half (can be skinned)
1/2 c. orange juice
1/4 tsp. salt
1 tbsp. grated orange peel
1 tsp. instant minced onion
1/4 tsp. tarragon leaves (optional)
2 tbsp. butter
1/4 tsp. dry mustard
1/4 c. currant jelly
2 tbsp. port wine

Place halves of duck, skin side up, in a slow cooking pot. In a small saucepan, saute minced onion and tarragon leaves in butter. Add orange juice, mustard, salt, currant jelly, and orange peel. Cook, stirring constantly, until jelly is melted. Take off the stove and stir in the port wine. Pour this mixture over ducks, cover and cook on low heat for 8-9 hours.