Fruit Stuffed Duckling
|Orange juice/Water||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄4 Cup (4 tbs), cut up|
|Dried prunes||1⁄4 Cup (4 tbs), cut up|
|Cooked rice||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Duckling||5 Pound (Thawed)|
|Orange marmalade/Plum jam||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
|Soy sauce||1 Tablespoon|
Place orange juice and dried fruit in a 2 qt.glass casserole dish.
Cover and microwave 4 to 6 minutes.
Stir in rice, 1/4 cup butter, marjoram, salt and pepper.
Microwave 2 to 3 minutes or until butter melts.
Loosely stuff duckling.
Secure legs with string.
Prick skin several times with a fork.
Place breast-side-down in a 12x8x2 inch glass baking dish.
Cover ends of legs and tips of wings with small pieces of aluminum foil.
Cover with wax paper.
Microwave duckling 5 to 6 min.1lb.
[ROASTS, 6 to 7 min.1lb.]. Give dish a 1/4 turn twice during cooking.
Turn duckling over halfway through cooking.
Baste off liquids as they accumulate in dish.
Combine orange marmalade, 2 tablespoons melted butter and soy sauce.
During last 10 minutes of cooking, baste duckling with glaze.
Cook to an internal temperature of 170Â°F.
Cover with aluminum foil and let stand 10 minutes