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Orange Burgundy Duckling

Barbecue.Master's picture
  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

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: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5023 Calories from Fat 2226

% Daily Value*

Total Fat 247 g379.7%

Saturated Fat 66.5 g332.3%

Trans Fat 0 g

Cholesterol 3084.5 mg1028.2%

Sodium 3897.1 mg162.4%

Total Carbohydrates 65 g21.6%

Dietary Fiber 9.3 g37.3%

Sugars 35.9 g

Protein 560 g1120.5%

Vitamin A 12% Vitamin C 264.3%

Calcium 33.5% Iron 416.6%

*Based on a 2000 Calorie diet

Orange Burgundy Duckling Recipe