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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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