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Duck Burgundy Recipe

Duck Burgundy

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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  • on December 10, 2006

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    The duck should be pierced to drain off fat and than let skin dry before baking. The skin will be crisp.Type in roast duck on Food Network to get instructions. Tried this with chicken and it was very good.

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  • on September 04, 2006

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    no crisp skin....burgundy completely wasted. won't try this again.

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  • on June 27, 2006

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    I can't wait to try these ducks! How do I get tickets to your cooking class? I live in Jacksonville, and my neighbor and I are dying to come to see you and eat at your restaurant. We both have your cookbooksand countless recipes printed from your shows!

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  • on June 24, 2006

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    easy, sweet, simple,and tasty. thanks paula

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  • on April 01, 2006

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    very sweet

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  • on January 21, 2006

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    Had never cooked duck before. Saw the show, knew I could do it, had to try it. Even the husband liked it and he's never had duck before. I was raised on pheasant, quail, deer, rabbit etc but he wasn't.
    I found this incredibly easy to make and very elegant.
    The Burgundy wine was the perfect wine to drink for the meal too.

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  • on January 20, 2006

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    We don't like duck so I thought to try it with a whole roasting chicken and it was so yummy! The basting is real important to get all the flavors into the bird.

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  • on December 30, 2005

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    My guests were delighted and surprized how many flavors this duck had. The only thing I did different was use garlic salt instead of garlic powder. I also filled the pan with chuncks of apple, onion and orange so the duck would sit on top and the juices ran into the pan so my duck would not sit in it's own fat. Basting with the Burgandy is what really made this dish special!

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