Duck Tracy - Brine in Champagne
May 13, 2019
Ingredients
- 1 bottle of champagne
- 1 cup honey
- 1 teaspoon poultry seasoning
- (non-salt type)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
- Step 1 Poke holes, with a fork, all over the skin.
- Step 2 Marinade duck overnight in refrigerator, reserve for marinade
- Step 3 Put duck on a standing bird rack so the juice cooks out. Baste about every 30-45 minutes with marinade.
- Step 4 It takes about 5-6 hours.
- Step 5 Stop basting after 4 to 4 1/2 hours. Meat is tender if it starts to “fall off the bone”.
- Step 6 Then take it off and serve.