Burgundy Basted Duckling Recipes

BEEF BURGUNDY III

Steps:

• In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

BURGUNDY BUBBLER

Steps:

• Chill all ingredients. Pour 1/4 cup orange juice and 1/2 cup red wine into each highball glass. Top off each with a 1/2 cup of sparkling cider. Serve chilled.

BEEF BURGUNDY II

Steps:

• Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
• Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
• Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
• Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
• Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.

STUFFED DUCKLING

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.

DUCK BURGUNDY RECIPE

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.

BURGUNDY DUCK

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.

BROILED DUCKLING

Steps:

• Arrange the duckling on the grill, bone side down, and cook for about 20 minutes. Turn, and continue turning occassionally until the duck is done and the skin brown and crisp. Baste the skin side during cooking with any of the following glazes:
• 1.The traditional Chinese glaze of honey mixed with soy sauce. You can add any seasonings to this you like.
• 2.Equal parts of honey and lemon juice, orange juice, pineapple juice or white wine. Season to taste with salt.
• 3.Equal parts of honey and any citrus fruit juice seasoned with soy sauce, sherry wine, crushed garlic and ginger.
• 4.Apricot puree or orange marmalade cut with a little lemon juice and seasoned to taste.

BURGUNDY BASTED DUCKLING

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.