Title: Breast of duck with glazed apples and ginger
 Categories: Poultry, Duck, Fruits, Mw, Main dish
      Yield: 4 Servings
 
      2    Granny Smith or tart
           -cooking, apples, coredand
           -sl
      2 tb Melted margarine
      1 tb Packed dark brown sugar
      1    Shallot; finely chopped
      1 ts Minced fresh ginger root
      2    Boneless duck breasts; about
     10 oz Each
    1/2 c  White wine
    1/2 c  Plum sauce (found in
           -Chinese, food section)
 
  In a 4 cup measure, combine apples, margarine and brown sugar. Cover
  with vented plastic wrap. Microwave on high for 4 minutes; remove
  apples with a slotted spoon to a plate. Add shallot and ginger to
  drippings; cover again and set aside. Leave skin on duck breasts and
  place them,skin side up, in a glass pie plate. Cover with heavy
  plastic wrap, so that the fat won't splatter as it heats during
  cooking. Microwave on 70% (medium high) for 7 to 8 minutes; set
  aside. To cook reserved shallot mixture, microwave on high for 3
  minutes. Add wine; do not cover. Microwave on high 3 to 4 minutes or
  until liquid reduces by half. Add plum sauce; set aside. Discard duck
  skin and slice duck breast into 1/4" thick slices lengthwise. Arrange
  on serving platter surrounded by apple slices. Pour sauce over duck.
  Makes
        4    servings.
  
  NOTE: Substitute 1 pound boneless chicken breasts, if duck is not
  available.
  
  From The Cookie Lady's Files