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
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