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Orange Burgundy Duckling

Barbecue.Master's picture
Ingredients
  Duckling 5 Pound
  Burgundy wine 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Orange 1 , quartered
  Onion slice 2
  Celery top 1 , washed
  Canned frozen orange juice concentrate 3 Ounce, thawed
Directions

Brush cavity of duck with small amount of the Burgundy.
Sprinkle cavity with salt, pepper and thyme.
Stuff with orange quarters, onion slices and celery top; close cavity opening with skewers.
Combine remaining Burgundy and orange juice concentrate; mix and brush outside of duck with mixture.
Center duckling on cooking grill over drip pan.
Cover kettle and roast 2 to 2 1/4 hours or until tender.
After roasting 30 minutes prick skin in fatty areas with large needle and baste with wine-orange mixture.
Baste frequently during roasting.
Discard cavity contents before serving

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Duckling
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

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