Title: Roast Duckling in Wine
Categories: Poultry, Mw, Main dish
Yield: 5 servings
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
