Duck Burgundy

• 4 whole ducks
• Salt and pepper to taste
• Garlic powder to taste
• Poultry seasoning to taste
• 1 large onion, quartered
• 1 apple, quartered
• 1 orange, quartered
• 4 ribs celery, cut into 1-inch pieces
• 1/3 cup soy sauce
• 1/3 cup vegetable oil
• 1/2 cup red Burgundy wine

1. Preheat oven to 450 degrees.
2. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning.
3. Stuff cavities with pieces of onion, apple, orange, and celery.
4. Rub ducks with soy sauce and oil.
5. Place in baking pan.
6. Roast uncovered, basting often with Burgundy wine.
7. Allow 10 to 15 minutes baking time per pound of duck.
8. Remove stuffing before serving.

salt, garlic, onion, apple, orange, celery, soy sauce, vegetable oil, red burgundy wine

Taken from www.epicurious.com/recipes/food/views/duck-burgundy-384681 (may not work)