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Burgundy Basted Duckling

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Ingredients
  Ready to cook duckling 5 Pound
  Burgundy wine 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Melted butter/Margarine 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Dried marjoram 1 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Bottled hot pepper sauce 3 Drop
Directions

With a fork, prick skin of duckling all over at approximately two-inch intervals.
Place metal rack or trivet in bottom of slow-cooking pot.
Set duckling, breast side up, in pot.
Combine Burgundy, lemon juice, butter, Worcestershire sauce, garlic, salt, marjoram, pepper, and pepper sauce.
Brush about half the sauce over duckling.
Cover and cook on low for 7 to 9 hours.
If possible, remove excess fat, brush duckling with more sauce, and turn duckling once during cooking.
Remove excess fat again at end of cooking time on low.
Then turn control to high, brush with remaining sauce and cook a final 30 minutes.
If a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in 400° F oven for about 15 or 20 minutes.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Servings: 
4

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