Honey Basted Duckling
|Duckling||5 Pound, thawed (1 Bird, Fresh/Frozen)|
|Honey||1⁄4 Cup (4 tbs)|
|Packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Dry sherry/Apricot/apple flavor brandy||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Red apple||1 , cut into wedges (For Garnishing)|
|Watercress sprigs/Parsley sprigs||2 (For Garnishing)|
1. Remove giblets and neck from duckling (wrap and refrigerate to use in soup another day). With sharp knife and kitchen shears, cut duckling into quarters. Trim excess skin and discard fat from duckling pieces. Rinse duckling pieces with running cold water; pat dry with paper towels.
2. In 13" by 9" baking dish, combine honey, brown sugar, brandy, salt, cinnamon, and cloves. Add duckling, turning to coat well.
3. Arrange duckling pieces, skin side down, in baking dish; cover dish tightly with vented plastic wrap. Cook at medium high (70% power) 20 minutes. Uncover duckling; turn duckling skin side up, and spoon some honey mixture in baking dish over duckling. Cook, uncovered, at medium high 20 minutes, or until fork-tender, turning duckling and spooning honey mixture over duckling every 5 minutes.
4. Arrange duckling quarters on platter. With sieve, strain honey mixture into a 4-cup glass measuring cup; spoon off fat. In small bowl, blend water and cornstarch; stir into honey mixture. Cook at high (100% power) 1 1/2 to 2 minutes, stirring once, until sauce thickens and boils.