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    You are in: Home / Recipes / Burgundy Basted Duckling Recipe
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    Burgundy Basted Duckling

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 30 mins

    30 mins

    9 hrs

    KGCOOK's Note:

    From the Crockery Cookery book, 1975 edition. I use this book for many of my recipes for the crockpot.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      With a fork, prick skin of ducking all over at approximately 2 inch intervals.
    2. 2
      Place metal rack or trivet in bottom of slow-cooking pot.
    3. 3
      Set duckling, breast side up, in pot.
    4. 4
      Combine Burgundy, lemon juice, butter, Worcestershire, garlic, salt, marjoram, pepper, and pepper sauce.
    5. 5
      Mix well.
    6. 6
      Brush about half the sauce over duckling. Cover and cook on LOW for 7 to 9 hours.
    7. 7
      If possible, remove excess fat, brush with more sauce.
    8. 8
      Turn duckling once during cooking.
    9. 9
      Remove excess fat again at end of cooking time on low.
    10. 10
      Turn control to HIGH.
    11. 11
      Brush with remaining sauce.
    12. 12
      Cook a final 30 minutes.
    13. 13
      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.
    14. 14
      If desired, duckling may be cut in halves or quarters before cooking to fir a 3 1/2 quart or smaller cooking pot.

    Ratings & Reviews:

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    Nutritional Facts for Burgundy Basted Duckling

    Serving Size: 1 (608 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1193.1
     
    Calories from Fat 580
    48%
    Total Fat 64.4 g
    99%
    Saturated Fat 18.4 g
    92%
    Cholesterol 779.4 mg
    259%
    Sodium 1121.4 mg
    46%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.8 g
    3%
    Protein 139.2 g
    278%

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