Burgundy Basted Duckling Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Steps:

• Preheat the oven to 350 degrees. Clean the ducks well and rub the body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff the cavities with pieces of onion, apple, orange and celery. Rub the ducks with the soy sauce and oil. Place in a baking pan and roast, uncovered, basting often with Burgundy wine, about every 10 minutes. Allow 10 to 15 minutes baking time per pound of duck. Remove the stuffing before serving. This recipe yields 4 servings.

Steps:

• In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

Steps:

• With a fork, prick skin of ducking all over at approximately 2 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, garlic, salt, marjoram, pepper, and pepper sauce.
• Mix well.
• Brush about half the sauce over duckling. Cover and cook on LOW for 7 to 9 hours.
• If possible, remove excess fat, brush with more sauce.
• Turn duckling once during cooking.
• Remove excess fat again at end of cooking time on low.
• Turn control to HIGH.
• Brush with remaining sauce.
• 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 the oven at 400 degrees for about 15 or 20 minutes.
• If desired, duckling may be cut in halves or quarters before cooking to fir a 3 1/2 quart or smaller cooking pot.