roast duckling in wine

How To Make roast duckling in wine

• Step 1
  Wash duckling and dry.
• Step 2
  Sprinkle salt and nutmeg in the cavity.
• Step 3
  Close openings with wooden picks.
• Step 4
  Tie legs together.
• Step 5
  Tie wings to body.
• Step 6
  Wrap bits of foil over legs and wings to prevent over cooking.
• Step 7
  Cover with wax paper to prevent splattering.
• Step 8
  Place duckling with or without stuffing, breast side down in a baking dish.
• Step 9
  Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4 pound duckling.
• Step 10
  After 12 minutes, turn bird breast side up and drain off accumulated fat.
• Step 11
  Continue cooking.
• Step 12
  Remove from microwave oven; remove foil pieces and wax paper.
• Step 13
  Drain fat.
• Step 14
  Blend wine jelly and cornstarch together.
• Step 15
  (You may need to add a bit of water.)
• Step 16
  Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth.
• Step 17
  Add the grapes and heat at FULL POWER for 45 seconds more.
• Step 18
  Pour sauce over duck.
• Step 19
  Roast in conventional range for 30 minutes at 400 until skin is crispy brown and legs can be moved easily.
• Step 20
  Let stand 10 minutes.
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