|Duckling||4 Pound, cut up|
|Salad oil||2 Tablespoon|
|Olive oil||1 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken bouillon||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Sliced green pepper||1|
|Chopped stuffed olives||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
Pour salad oil in a casserole and Microwave 30 seconds on high.
Fry a half of the duckling in the preheated casserole until brown, this process should take approximately 6 minutes on high, and Microwave again for 1 minute on high.
Microwave the rest of the duckling in the same way. (The amount may be too large to cook all at once in the oven).
Reserve cooking liquid produced in the casserole.
Place duckling on a paper towel to drain oil.
Pour reserved cooking liquid and olive oil into a casserole and Microwave 45 seconds on high.
Add flour and paprika, stir well until smooth.
Add white wine a little at a time, stirring constantly.
Pour chicken bouillon in while stirring.