Duck Bourguignon

Ingredients:

• 2 whole ducks
• Garlic powder
• Poultry seasoning
• 1 large onion, cut into 4 pieces
• 1 apple, cut into 4 pieces
• 1 orange, cut into 4 pieces
• 4 celery stalks, cut into 2cm pieces.
• 1/3 cup soy sauce
• 1/3 cup vegetable oil
• 0.5 cups red Burgundy wine

Preparation:

1. Preheat oven to 175°C.
2. Rinse the ducks well and season the cavities with a little salt, black pepper, garlic powder and poultry seasoningFill the cavities with pieces of onion, apple, orange, and celery. Rub the ducks with soy sauce and vegetable oil.
3. Place the bird in a roasting pan and roast uncovered, basting frequently with Burgundy wine, about every 10 minutes. Roast the ducks for 10-15 minutes per pound of weight.
4. Before serving, remove the stuffing from the ducks.