Roast Duckling In Wine Recipe

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Roast Duckling In Wine

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duckling, 4 1/2 pound
2 c
1 Tbsp
kosher salt
1/4 Tbsp
nutmeg, coarse


3/4 c
nutmeg, coarse
2 Tbsp
grape jelly
1.5 Tbsp
1 c
seedless green grapes


1Wash duckling and dry.

2Sprinkle salt and nutmeg in the cavity.

3Close openings with wooden picks.

4Tie legs together.

5Tie wings to body.

6Wrap bits of foil over legs and wings to prevent over cooking.

7Cover with wax paper to prevent splattering.

8Place duckling with or without stuffing, breast side down in a baking dish.

9Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4 pound duckling.

10After 12 minutes, turn bird breast side up and drain off accumulated fat.

11Continue cooking.

12Remove from microwave oven; remove foil pieces and wax paper.

13Drain fat.

14Blend wine jelly and cornstarch together.

15(You may need to add a bit of water.)

16Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth.

17Add the grapes and heat at FULL POWER for 45 seconds more.

18Pour sauce over duck.

19Roast in conventional range for 30 minutes at 400 until skin is crispy brown and legs can be moved easily.

20Let stand 10 minutes.

About this Recipe

Other Tag: Quick & Easy