Burgundy Basted Duckling Food

BURGUNDY DUCK

Steps:

• Put the ducks in a large pot, cover them with water, and season the water with salt.
• Simmer over medium heat for 30 minutes.
• Drain, remove the ducks , and pat them dry.
• Return the pot to the stove, add the butter, and melt over med-high heat.
• Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
• Transfer them to a plate and set aside to cool.
• Remove the skin and discard the bones, and shred the meat.
• Add the flour to the pot and cook, stirring for 2 minutes.
• Stir in the broth, wine shallots, and bay leaves.
• Add the mushrooms and season with salt and pepper.
• Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
• Return the duck meat to the pot and cover.
• Decrease heat to low and cook for 1 hour.
• discard the bay leaves.
• Serve warm heaped on Melba toast.

BURGUNDY BASTED DUCKLING

Steps:

• With a fork, prick skin of ducking 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, Worcestershire, garlic, salt, marjoram, pepper, and pepper sauce.
• Mix well.
• Brush about half the sauce over duckling. Cover and cook on LOW for 7 to 9 hours.
• If possible, remove excess fat, brush with more sauce.
• Turn duckling once during cooking.
• Remove excess fat again at end of cooking time on low.
• Turn control to HIGH.
• Brush with remaining sauce.
• 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 the oven at 400 degrees for about 15 or 20 minutes.
• If desired, duckling may be cut in halves or quarters before cooking to fir a 3 1/2 quart or smaller cooking pot.