Orange Burgundy Duckling
|Burgundy wine||1 Cup (16 tbs)|
|Orange||1 , quartered|
|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