|Duckling||5 Pound, skinned|
|Bottled browning sauce||1 Tablespoon|
|Instant minced garlic||1⁄4 Teaspoon|
|Peach nectar||1 Cup (16 tbs) (Canned)|
|Mixed dried fruit||1 Cup (16 tbs)|
Remove skin from duck. (Use a sharp pointed knife to cut through skin along center of breast bone from neck to vent. Pull skin away from body, loosening by running knife underneath the fat close to the meat.)
Remove excess fat.
Quarter duckling, brush pieces with mixed seasoning and melted butter.
Let stand 1 hour.
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add oil and duckling pieces.
Cook in oven 4 minutes, turning pieces after 2 minutes.
Add peach nectar.
Cover, cook in oven on defrost or slow cook cycle for 30 minutes.
Turn duck pieces over after 15 minutes.
Remove duck from skillet.
Mix cornstarch with a little cold water, add to sauce in skillet, stir well.
Add drained fruit to sauce, cook in oven 3 minutes, stirring after 1 1/2 minutes.
Return duck to skillet, spooning sauce over pieces.
Cover, cook 5 minutes longer.