This dish got its name in honor of fragrant red Burgundy wine, which is watered by the bird several times during baking. It gives the duck a rich flavor with light fruity notes that blend perfectly with other spices. To make the taste of the dish even better, it is recommended to rub the duck seasonings, soy sauce and leave to marinate for several hours or overnight. And before baking, the poultry cavity is filled onions, apples, celery and oranges that are steamed тушку своими ароматами изнутри. 
Time: 2hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 whole ducks
- Garlic powder
- Seasoning for poultry
- 1 large onion, cut into 4 parts
- 1 apple, cut into 4 parts
- 1 orange, cut into 4 parts
- 4 stalks of celery, cut into pieces of 2 cm.
- 1/3 Art. soy sauce
- 1/3 Art. vegetable oil
- 0.5 tbsp. red burgundy wine
Recipes with similar ingredients: duck, garlic powder, soy sauce, red wine, celery, seasoning for poultry, apples, Oranges
Recipe preparation:
- Preheat the oven to 175 ° C.
- Rinse the ducks well and rub the cavities with a small amount salt, black pepper, garlic powder and seasoning for poultry. Fill the cavity with slices of onion, apple, orange and celery. Rub ducks with soy sauce and vegetable oil.
- Put the bird in a roasting pan and bake without covering, often pouring burgundy wine about every 10 minutes. Bake ducks from the calculation of 10-15 minutes for every half a kilogram of weight.
- Before serving, lay out the filling from the ducks.
