roast duckling in wine
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yield
4 serving(s)
Ingredients For roast duckling in wine
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1duckling, 4 1/2 pound
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2 cstuffing
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1 Tbspkosher salt
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1/4 Tbspnutmeg, coarse
- SAUCE INGREDIENTS
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3/4 cnutmeg, coarse
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2 Tbspgrape jelly
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1.5 Tbspcornstarch
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1 cseedless green grapes
How To Make roast duckling in wine
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1Wash duckling and dry.
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2Sprinkle salt and nutmeg in the cavity.
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3Close openings with wooden picks.
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4Tie legs together.
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5Tie wings to body.
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6Wrap bits of foil over legs and wings to prevent over cooking.
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7Cover with wax paper to prevent splattering.
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8Place duckling with or without stuffing, breast side down in a baking dish.
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9Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4 pound duckling.
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10After 12 minutes, turn bird breast side up and drain off accumulated fat.
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11Continue cooking.
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12Remove from microwave oven; remove foil pieces and wax paper.
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13Drain fat.
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14Blend wine jelly and cornstarch together.
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15(You may need to add a bit of water.)
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16Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth.
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17Add the grapes and heat at FULL POWER for 45 seconds more.
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18Pour sauce over duck.
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19Roast in conventional range for 30 minutes at 400 until skin is crispy brown and legs can be moved easily.
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20Let stand 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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