| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Mw, Main dish |
5 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Duckling |
| 2 |
c |
Optional stuffing |
| 1 |
ts |
Kosher salt |
|
|
Coarse |
| 1/4 |
ts |
Nutmeg |
|
|
Wine & grape |
|
|
Sauce |
| 3/4 |
c |
Marsala wine |
| 2 |
tb |
Grape jelly |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
c |
Seedless green grapes |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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