Duck Burgundy

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Cooking Class

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
--
Level:
Intermediate
Yield:
4 servings

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Ingredients

2 whole ducks
Salt and pepper
Garlic powder
Poultry seasoning
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

Directions

Preheat the oven to 350 degrees F.

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.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 10 to 15 minutes per pound

Ease of preparation: moderately easy

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Comments & Reviews

recipe Duck Burgundy
Karen San Jose, CA 12-02-2009
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It worked!
Rated: 5 stars out of 5

Thanks to Paula we had a unique Thanksgiving. I've never cooked duck before. Since it was just the immediate family for... Thanksgiving this year, I experimented. Now I know why she made two birds. They're almost all fat and bone. Yeah! No leftovers. The flavors were excellent, and the skin was really crisp. I'll definitely make this again. I wish she'd shown how to make gravy. I messed up big time there. Read more
recipe Duck Burgundy
Susan Frenchtown, NJ 06-30-2009
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AWESOME RECIPE - ONCE AGAIN!
Rated: 5 stars out of 5

Made this for my husband who never had duck and he loved it! I will definitely make this for a special dinner when guests... arrive! For Grandpa Michael: If this is the only time you need to explain something to your Grandson in today's world - consider yourself lucky! There will be a lot worse things to explain down the road! Once again Paula. . .thanks for a great recipe!Read more
recipe Duck Burgundy
Tim Foster City, CA 06-27-2009
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VERY CRISP DUCK SKIN IF SKIN IS PIERCED
Rated: 5 stars out of 5

The ducks were enjoyed by all family members. Thanks Paula. As to the comments made by Grandpa Michael: Lighten up!... Where and how did you learn the word 'PIMP'?Read more
recipe Duck Burgundy
Tess Westerville, OH 01-10-2009
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Used with Turkey BEST EVER! And the gravy WOW!
Rated: 5 stars out of 5

Thank you Paula for this fabulous recipe! You mentioned on the show that it could be used with other poultry and I used it... with a small (10 lb) turkey. My husband said it was the best turkey I've ever made and I make a good turkey! I did brine the turkey in a simple citrus brine overnight which I think made a big difference. The gravy from the drippings was INCREDIBLE. Also, when I put the carcass in my slow cooker to make broth I left some of the stuffing. Made delicious broth too! Love the recipe and can't wait to try it with a chicken! Thanks again!!! Can't wait to see you live (again!) in South Beach!Read more
recipe Duck Burgundy
Anonymous 08-23-2007
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Perfect for something different!
Rated: 5 stars out of 5

This dish really was easy & delicious! It was a pleasant surprise to my fiance & friends when I served it for a get... together. They all loved it!Read more
recipe Duck Burgundy
angela kansas city, MO 06-12-2007
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Wonderful
Rated: 4 stars out of 5

This was really good. The ducks came out so pretty. However, it did not taste as good the next day. Truthfully, I think... the trick to this wonderful recipe is the basting.Read more