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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 4 |
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From the Crockery Cookery book, 1975 edition. I use this book for many of my recipes for the crockpot. Ingredients:
5 lbs ducklings, ready-to-cook |
1/4 cup burgundy wine |
1/4 cup lemon juice |
1 tablespoon butter, melted |
1 tablespoon worcestershire sauce |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon marjoram, dried and crushed |
1/4 teaspoon pepper |
2 -3 drops bottled hot pepper sauce |
Directions:
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. Cover and cook on LOW for 7 to 9 hours.
7. If possible, remove excess fat, brush with more sauce.
8. Turn duckling once during cooking.
9. Remove excess fat again at end of cooking time on low.
10. Turn control to HIGH.
11. Brush with remaining sauce.
12. Cook a final 30 minutes.
13. 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.
14. If desired, duckling may be cut in halves or quarters before cooking to fir a 3 1/2 quart or smaller cooking pot.
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