Duck Burgundy

Name: Duck Burgundy
Yield: serves 4 to 6
Ingredients: 4 whole ducks; Salt and pepper to taste; Garlic powder to taste; Poultry seasoning to taste; 1 large onion, quartered; 1 apple, quartered; 1 orange, quartered; 4 ribs celery, cut into 1-inch pieces; 1/3 cup soy sauce; 1/3 cup vegetable oil; 1/2 cup red Burgundy wine

December 14, 2011

The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.

Recipe information

Yield
serves 4 to 6

Ingredients

4 whole ducks

Salt and pepper to taste

Garlic powder to taste

Poultry seasoning to taste

1 large onion, quartered

1 apple, quartered

1 orange, quartered

4 ribs celery, cut into 1-inch pieces

1/3 cup soy sauce

1/3 cup vegetable oil

1/2 cup red Burgundy wine

Preparation

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 to 15 minutes baking time per pound of duck. Remove stuffing before serving.

Paula Deen's Kitchen Classics

TagsRed Wine Wine Alcohol Beverages Duck Poultry Main Dinner Dairy Free Gluten Free Nut Free Roast Cookbooks

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