Lunch: Duck Burgundy
A delicious main dish, roasted and basted with red wine.
Ingredients
4 ribs celery, cut into 1-inch pieces
1 orange, quartered
1 apple, quartered
1 large onion, quartered
poultry seasoning, to taste
garlic powder, to taste
2 whole ducks
1/3 cup vegetable oil
1/2 cup red burgundy wine
1/3 cup soy sauce
Instructions
The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.
Preheat oven to 350 °F. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff cavities with pieces of onion, apple, orange and celery. Rub ducks with soy sauce and oil. Place in baking pan. Roast uncovered, basting often with Burgundy wine, about every 10 minutes. Allow 10 to 15 minutes baking time per pound of duck. Remove stuffing before serving.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
