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.
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