INGREDIENTS

INSTRUCTIONS

Use a Micro safe deep dish. The duck should be a tight fit. The grill
should be really hot.  Snip away any loose fat and remove any remaining
quills with tweezers.  Prick all over with a sharp needle. Set the
duckling in the deep dish  and push well down with the skin side up.
Pour in the stock so the  level leaves the skin just above the liquid.
Cover with cling film or  a paper towel (remember to prick the cling
film). Cook on full power  for 8-9 minutes (variable depending on the
thickness of the meat).  Remove the duckling from the stock and pour
this into a small pan.  Set the duckling in a small roasting tin, using
a paper towel to dab  the surface dry. Slash the skin with a sharp
knife three or four  times and sprinkle a little salt over it. Slide
the tin under the  grill so the duckling is close to the heat and grill
for about 7  minutes.  The finished skin should be very brown and
really crisp. Keep the  duckling warm  The duck fat and stock should be
held over a high heat and reduce  until the liquid is just about two
tablespoons.  Roughly grate the root ginger, skin and all, and squeeze
this in your  hand over the stock. Stir in the teaspoon of grain
mustard. Season to  taste and serve round the duck, with a portion of
cranberry sauce.  DISCLAIMER© Copyright 1996 - SelecTV Cable Limited.
All rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
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Nutrition (calculated from recipe ingredients)
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Calories: 843
Calories From Fat: 10
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 229mg
Potassium: 159.1mg
Carbohydrates: 216.2g
Fiber: 5.6g
Sugar: 210g
Protein: 1.5g