Burgundy-basted duckling
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Burgundy-basted duckling
Last updated 6/12/2012 1:11:24 AM. Recipe ID 38880. Report a problem with this recipe.
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      Title: Burgundy-basted duckling
 Categories: Crockpot, Fowl
      Yield: 4 Servings
  4 1/2 lb Ready-to-cook duckling
    1/4 c  Burgundy wine
    1/4 c  Lemon juice
      1 tb Melted butter
      1 tb Worcestershire sauce
      1    Clove garlic; minced
      1 ts Salt
      1 ts Dried marjoram; crushed
    1/4 ts Pepper
      2 dr Bottled hot pepper sauce
  With a fork, prick skin of duckling 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, Worcestireshire sauce, garlic, salt, marjoram, pepper, and
  pepper sauce. Brush about half the sauce over duckling. Cover and
  cook on low for 7 to 9 hours. If possible, remove excess fat, brush
  duckling with more sauce, and turn duckling once during cooking.
  Remove excess fat again at end of cooking time on low. Then turn
  control to high, brush with remaining sauce and 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 400 F oven for about 15 or
  20 minutes. 

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Recipe ID 38880 (Apr 03, 2005)

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