Recipe - Burgundy-Basted Duckling

4 One half pound Readytocook duckling
One fourth cup Burgundy wine
One fourth cup Lemon juice
1 tablespoon Melted butter
1 tablespoon Worcestershire sauce
1 Clove garlic; minced
1 teaspoon Salt
1 teaspoon Dried marjoram; crushed
One fourth teaspoon Pepper
2 dr Bottled hot pepper sauce

With a fork, prick skin of duckling all over at approximately 2inch
intervals. Place metal rack or trivet in bottom of slowcooking 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 heatproof platter and browned in 400 F oven for about
15 or 20 minutes.
Posted to recipeludigest Volume 01 Number 264 by James and Susan Kirkland
kirkland@gj.net on Nov 17, 1997