Orange Burgundy Duckling Recipe
Ingredients
| Duckling | 1 5 pound | |
| 1 cup Burgundy wine | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Orange | 1 , quartered | |
| Onion slice | 2 | |
| 1 washed celery top | ||
| Juice concentrate | 1/2 Can (10oz), frozen | |
Directions
Brush cavity of duck with small amount of the Burgundy.
Sprinkle cavity with salt, pepper and thyme.
Stuff with orange quarters, onion slices and celery top; close cavity opening with skewers.
Combine remaining Burgundy and orange juice concentrate; mix and brush outside of duck with mixture.
Center duckling on cooking grill over drip pan.
Cover kettle and roast 2 to 2 1/4 hours or until tender.
After roasting 30 minutes prick skin in fatty areas with large needle and baste with wine-orange mixture.
Baste frequently during roasting.
Discard cavity contents before serving
Sprinkle cavity with salt, pepper and thyme.
Stuff with orange quarters, onion slices and celery top; close cavity opening with skewers.
Combine remaining Burgundy and orange juice concentrate; mix and brush outside of duck with mixture.
Center duckling on cooking grill over drip pan.
Cover kettle and roast 2 to 2 1/4 hours or until tender.
After roasting 30 minutes prick skin in fatty areas with large needle and baste with wine-orange mixture.
Baste frequently during roasting.
Discard cavity contents before serving
Chef
