BURGUNDY DUCK
Make and share this Burgundy Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Duck
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the ducks in a large pot, cover them with water, and season the water with salt.
- Simmer over medium heat for 30 minutes.
- Drain, remove the ducks , and pat them dry.
- Return the pot to the stove, add the butter, and melt over med-high heat.
- Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
- Transfer them to a plate and set aside to cool.
- Remove the skin and discard the bones, and shred the meat.
- Add the flour to the pot and cook, stirring for 2 minutes.
- Stir in the broth, wine shallots, and bay leaves.
- Add the mushrooms and season with salt and pepper.
- Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
- Return the duck meat to the pot and cover.
- Decrease heat to low and cook for 1 hour.
- discard the bay leaves.
- Serve warm heaped on Melba toast.
Nutrition Facts : Calories 466.9, Fat 30.6, SaturatedFat 13.5, Cholesterol 126.1, Sodium 447.3, Carbohydrate 10.8, Fiber 0.6, Sugar 1.4, Protein 25.6
DUCK BURGUNDY RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. 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. This recipe yields 4 servings.
EASY ROAST DUCK
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
- Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
- Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
STUFFED DUCKLING
I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts : Calories 606 calories, Fat 44g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
BURGUNDY BASTED DUCKLING
From the Crockery Cookery book, 1975 edition. I use this book for many of my recipes for the crockpot.
Provided by KGCOOK
Categories Whole Duck
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a fork, prick skin of ducking all over at approximately 2 inch intervals.
- Place metal rack or trivet in bottom of slow-cooking pot.
- Set duckling, breast side up, in pot.
- Combine Burgundy, lemon juice, butter, Worcestershire, garlic, salt, marjoram, pepper, and pepper sauce.
- Mix well.
- Brush about half the sauce over duckling. Cover and cook on LOW for 7 to 9 hours.
- If possible, remove excess fat, brush with more sauce.
- Turn duckling once during cooking.
- Remove excess fat again at end of cooking time on low.
- Turn control to HIGH.
- Brush with remaining sauce.
- Cook a final 30 minutes.
- If a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in the oven at 400 degrees for about 15 or 20 minutes.
- If desired, duckling may be cut in halves or quarters before cooking to fir a 3 1/2 quart or smaller cooking pot.
Nutrition Facts : Calories 1193.2, Fat 64.5, SaturatedFat 18.4, Cholesterol 779.4, Sodium 1121.5, Carbohydrate 3.1, Fiber 0.2, Sugar 0.8, Protein 139.2
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