Roast Duckling In Wine

Roast Duckling In Wine Recipe

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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

How to Make Roast Duckling In Wine


  • 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.

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About Roast Duckling In Wine

Other Tag: Quick & Easy

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