|4½ pounds||Ready-to-cook duckling|
|¼ cup||Burgundy wine|
|¼ cup||Lemon juice|
|1 tablespoon||Melted butter|
|1 tablespoon||Worcestershire sauce|
|1||Clove garlic; minced|
|1 teaspoon||Dried marjoram; crushed|
|2 drops||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.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997
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