Post by April B. on Apr 13, 2004 9:54:14 GMT -6
DUCK BURGUNDY
The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight:
4 whole ducks
salt & pepper to taste
garlic powder to taste
Poultry seasoning to taste
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 celery ribs, cut into 1 inch pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine
Preheat oven to 450 degrees. 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.
Allow 10-15 minutes baking time per pound of Duck
;)Remove stuffing before serving.
The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight:
4 whole ducks
salt & pepper to taste
garlic powder to taste
Poultry seasoning to taste
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 celery ribs, cut into 1 inch pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine
Preheat oven to 450 degrees. 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.
Allow 10-15 minutes baking time per pound of Duck
;)Remove stuffing before serving.