Roast Duckling In Wine

4 1/2 lb Duckling

2 c Optional stuffing

1 t Kosher salt

Coarse 1/4 t Nutmeg

Wine & grape Sauce 3/4 c Marsala wine

2 T Grape jelly

1 1/2 T Cornstarch

1 c Seedless green grapes

1.
Wash duckling and dry.
Sprinkle salt and nutmeg

in the cavity.
Close openings with wooden picks.
Tie legs
together.
Tie wings to body.
Wrap bits of foil over legs and wings
to prevent over cooking.
Cover with wax paper to prevent
splattering.
2.
Place duckling with or without stuffing, breast
side down in a baking dish.
Cook at FULL POWER 6 minutes per pound
or 24 minutes for a 4-lb duckling.
After 12 minutes, turn bird
breast side up and drain off accumulated fat.
Continue cooking.
3.
Remove from microwave oven; remove foil pieces and wax paper.
Drain
fat.
4.
Blend wine jelly and cornstarch together.
(You may need to
add a bit of water.) Heat in a measuring cup in microwave oven 45
seconds or until thick and smooth.
Add the grapes and heat at FULL
POWER for 45 seconds more.
Pour sauce over duck.
5.
Roast in
conventional range for 30 minutes at 400 deg.F.
until skin is
crispy brown and legs can be moved easily.
Let stand 10 minutes.
Serves 4-6.
Microwave time: 25-31 minutes

(then 30 minutes in conventional range) Conventional range time:
2 - 2-1/2 hours Source: Micro Cookbook
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