Contemporary Duck

• 2 (5 lb) ready to cook ducklings, quartered
• 1 envelope dry onion soup mix
• 12 cup rose wine

1. Place duckling quarters on rack in shallow roasting pan.
2. Roast at 425F for about 30 minutes, or until browned.
3. Remove from oven; remove ducks and rack.
4. Drain fat from bottom of pan.
5. Place duck quarters skin side up in pan.
6. Sprinkle onion soup mix evenly over ducklings and baste with wine.
7. Cover pan tightly with heavy foil; and bake at 325F for 1 hour 15 minutes.
8. Remove foil and bake for an additional 20 minutes.

ready, onion soup, rose wine

Taken from www.food.com/recipe/contemporary-duck-40868 (may not work)