Item required
41/2 to 5-lb. duckling
1 teaspoon salt
2 unpeeled oranges, quartered
1 clove garlic or 1/a teaspoon instant minced garlic
3 peppercorns
3 to 4 tablespoons orange marmalade
Orange Sauce
2 tablespoons packed brown sugar 1 tablespoon cornstarch
1 tablespoon grated orange peel 2/3 cup orange juice
3 tablespoons duck drippings
3 tablespoons Curacao, Cointreau or Grand Marnier

Settings: HIGH/DEFROST
1.    Wash duckling and set aside giblets. Fasten neck skin with toothpicks or metal skewers.
2.    Sprinkle inside of cavity with salt. Stuff main cav¬itywithoranges, garlic and peppercorns. Close cav¬ity securely with toothpicks or metal skewers.
3.    Tie legs together and wings to body with string. Cover the ends of legs, tail and wings with small pieces of foil.
4.    Place inverted saucers or microwave roasting rack in 2-quart (12 x 7) glass baking dish to hold duck out of juices. Place duck breast side down on saucers.
6.    MICROWAVE on HIGH for 25 MINUTES. Remove duck using paper towels as hot pads to platter or cutting board. Drain juice. Remove foil pieces from duck. Turn duck breast side up.
7.    MICROWAVE on DEFROST 25 MINUTES or until done. If necessary, cover with wax paper to prevent spattering. Spread skin with marmalade. MICRO¬WAVE on HIGH 4 MINUTES, or for crisper skin, place under the broiler for a few minutes. Let stand while preparing orange sauce. Serve cut in half or quarters (kitchen shears work well) or carved like turkey with Orange Sauce spooned over meat. Orange Sauce: In 2-cup glass measure combine brown sugar and cornstarch. Stir in orange peel, juice and drippings. MICROWAVE on HIGH for 3 to 4 MINUTES or until mixture boils and thickens. Stir in liqueur.
4 Servings

TIP MICROWAVE on MEDIUM for same times in steps 5 and 6.