The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.
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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By jen1214
Canton, MI
on December 27, 2012
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My mother in law and I made this for Christmas dinner. Neither of us had ever prepared duck before. The family all agreed that it turned out well. We did ***** the skin beforehand but followed the recipe otherwise. It was moist and flavorful. It did take a little longer than stated because the oven temp drops every time you open it to baste. I'd made this again.
By goglobal
Palm Springs, CA
on December 26, 2011
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I'm a huge fan of Paula Deen but the Duck Burgundy was a disaster. The skin was like rubber and the meat was tough as shoe leather. I used a 6pd Long Island Duck, which I've cooked many times before in a variety of ways. I went against my previous method of pricking the skin and steaming the duck before roasting in order to render some of the fat. At least I didn't have dinner guests. I threw the duck out and enjoyed the wine and side dishes of roasted brussel sprouts, collard greens, sauteed carrots with honey and thyme, and a salad of roasted beets, goat cheese and fresh pomegranate seeds, with a mustard vinaigrette.
By sharonamullaney...
san diego, 43
on April 06, 2010
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I made the burgundy duck. It was awful. Reading the reviews, I MUST have done something wrong. What type/brand are people using? I put the spices in the cavity, and stuffed it with apple, orange, and celery. I cooked it to core temp of 157. The duck came from an asian market. I wonder if it wasn't a duck. Very tough, NO flavors from the fruit or spices. I want to try again, but, I'm not sure where I went wrong. Fresh v. frozen duck? ANY ideas help me out. Thanks!
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