roast duckling in wine

How To Make roast duckling in wine

• 1

  Wash duckling and dry.
• 2

  Sprinkle salt and nutmeg in the cavity.
• 3

  Close openings with wooden picks.
• 4

  Tie legs together.
• 5

  Tie wings to body.
• 6

  Wrap bits of foil over legs and wings to prevent over cooking.
• 7

  Cover with wax paper to prevent splattering.
• 8

  Place duckling with or without stuffing, breast side down in a baking dish.
• 9

  Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4 pound duckling.
• 10

  After 12 minutes, turn bird breast side up and drain off accumulated fat.
• 11

  Continue cooking.
• 12

  Remove from microwave oven; remove foil pieces and wax paper.
• 13

  Drain fat.
• 14

  Blend wine jelly and cornstarch together.
• 15

  (You may need to add a bit of water.)
• 16

  Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth.
• 17

  Add the grapes and heat at FULL POWER for 45 seconds more.
• 18

  Pour sauce over duck.
• 19

  Roast in conventional range for 30 minutes at 400 until skin is crispy brown and legs can be moved easily.
• 20

  Let stand 10 minutes.
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