Roast duckling in wine
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Roast duckling in wine
  Roast    Wine    Poultry  
Last updated 6/12/2012 1:20:34 AM. Recipe ID 52380. Report a problem with this recipe.
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      Title: Roast duckling in wine
 Categories: Poultry, Mw, Main dish
      Yield: 5 Servings
 
  4 1/2 lb Duckling
      2 c  Optional stuffing
      1 ts Kosher salt
      1 x  Coarse
    1/4 ts Nutmeg
      1 x  Wine & grape
      1 x  Sauce
    3/4 c  Marsala wine
      2 tb Grape jelly
  1 1/2 tb Cornstarch
      1 c  Seedless green grapes
 
    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




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Recipe ID 52380 (Apr 03, 2005)

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