Burgundy Basted Duckling Recipe

Name: Burgundy Basted Duckling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs ducklings, ready-to-cook; ¼ cup Burgundy wine; ¼ cup lemon juice; 1 tablespoon butter, melted; 1 tablespoon Worcestershire sauce; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon marjoram, dried and crushed; ¼ teaspoon pepper; 2 -3 drops bottled hot pepper sauce

Servings: persons

1
With a fork, prick skin of ducking all over at approximately 2 inch intervals.
2
Place metal rack or trivet in bottom of slow-cooking pot.
3
Set duckling, breast side up, in pot.
4
Combine Burgundy, lemon juice, butter, Worcestershire, garlic, salt, marjoram, pepper, and pepper sauce.
5
Mix well.
6
Brush about half the sauce over duckling.
7
Cover and cook on LOW for 7 to 9 hours.
8
If possible, remove excess fat, brush with more sauce.
9
Turn duckling once during cooking.
10
Remove excess fat again at end of cooking time on low.
11
Turn control to HIGH.
12
Brush with remaining sauce.
13
Cook a final 30 minutes.
14
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.
15
If desired, duckling may be cut in halves or quarters before cooking to fir a 3 1/2 quart or smaller cooking pot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 lbs ducklings, ready-to-cook, ¼ cup Burgundy wine, ¼ cup lemon juice, 1 tablespoon butter, melted, and more.

Yes, Burgundy Basted Duckling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burgundy Basted Duckling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions