Duck Bourguignon

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4

This dish gets its name from the aromatic red Burgundy wine that's poured over the bird several times during roasting. It imparts a rich flavor with light fruity notes that pair beautifully with the other spices. To enhance the flavor, it's recommended to rub the duck with seasonings and soy sauce and let it marinate for several hours or overnight. Before roasting, the cavity is stuffed with onions, apples, celery, and oranges, which infuse the inside of the bird with their aromas.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 whole ducks
Garlic powder
Poultry seasoning
1 large onion, cut into 4 pieces
1 apple, cut into 4 pieces
1 orange, cut into 4 pieces
4 celery stalks, cut into 2cm pieces.
1/3 cup soy sauce
1/3 cup vegetable oil
0.5 cups red Burgundy wine

Ingredient Substitution Suggestions

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Recipes with similar ingredients: duck, garlic powder, soy sauce, red wine, celery, poultry seasoning, apples, Oranges

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Rinse the ducks well and season the cavities with a little salt, black pepper, garlic powder and poultry seasoningFill the cavities with pieces of onion, apple, orange, and celery. Rub the ducks with soy sauce and vegetable oil.

Place the bird in a roasting pan and roast uncovered, basting frequently with Burgundy wine, about every 10 minutes. Roast the ducks for 10-15 minutes per pound of weight.
Before serving, remove the stuffing from the ducks.

Categories:

recipe / Dishes in a duck pan / Main courses / Bird / / Paula Deen

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