Roast Duckling In Wine
Roast Duckling In Wine, a duck recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Roast Duckling In Wine
Ingredients
- 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
-
- Wash duckling and dry. Sprinkle salt and nutmeg
Method
- 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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