---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Roast Duckling in Wine
  Categories: Poultry, Mw, Main dish
       Yield: 5 servings
  
   4 1/2 lb Duckling
       2 c  Optional stuffing
       1 t  Kosher salt
            Coarse
     1/4 t  Nutmeg
            Wine & grape
            Sauce
     3/4 c  Marsala wine
       2 T  Grape jelly
   1 1/2 T  Cornstarch
       1 c  Seedless green grapes
  
     1. Wash duckling and dry. Sprinkle salt and nutmeg
   in the cavity. Close openings with wooden picks. Tie
   legs together. Tie wings to body. Wrap bits of foil
   over legs and wings to prevent over cooking. Cover
   with wax paper to prevent splattering. 2. Place
   duckling with or without stuffing, breast side down in
   a baking dish. Cook at FULL POWER 6 minutes per pound
   or 24 minutes for a 4-lb duckling. After 12 minutes,
   turn bird breast side up and drain off accumulated
   fat. Continue cooking. 3. Remove from microwave oven;
   remove foil pieces and wax paper. Drain fat. 4. Blend
   wine jelly and cornstarch together. (You may need to
   add a bit of water.) Heat in a measuring cup in
   microwave oven 45 seconds or until thick and smooth.
   Add the grapes and heat at FULL POWER for 45 seconds
   more. Pour sauce over duck. 5. Roast in conventional
   range for 30 minutes at 400 deg.F. until skin is
   crispy brown and legs can be moved easily. Let stand
   10 minutes. Serves 4-6. Microwave time: 25-31 minutes
   (then 30 minutes in conventional range)  Conventional
   range time: 2 - 2-1/2 hours Source: Micro Cookbook
  
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