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Roast duck stuffed with apples and grapes
Artist: _
Categories: American-indian, Apple, Central Asian, Duck, Fruits, North American, Poultry
Yield: 4
Rating: 0
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Ingredients:
1 eachDuck, 5 ?pound, dressed
Stuffing:
Duck giblets
1/2 lbsMushrooms, coarsely chopped
4 eachGreening apples, cored and
Sliced, but not peeled
1 1/2 cupSeeded (or seedless) halved
Sweet grapes
2 cupUnblanched hazelnuts
1 tspSalt
For basting:
2 cupApple cider
Procedures:
1Cover the duck giblets with water in a small saucepan and simmer gently for ?hour.
2Drain, reserving ?cup of the giblet-cooking water.
3Chop the giblets for the stuffing.
4Mix the giblets and ?cup giblet-cooking water with the stuffing ingredients.
5Remove any pinfeathers from the duck, and singe to remove any hairs.
6Stuff both neck and body cavities of the bird, skewer shut, and truss.
7Prick the skin of the duck well all over with a sharp fork.
8Wrap any remaining stuffing in aluminum foil.
9Place the duck, breast side up, on a rack in a large roasting pan.
10Place the foil-wrapped stuffing in the pan beside the bird.
11Place in a hot oven, 400°F, and roast for 1 hour, pricking the skin of the duck with a fork and basting every 20 minutes with cider.
12Reduce oven temperature to moderate, 350°F, and continue to roast for 2 hours more, pricking the duck and basting every 20 minutes with cider and drippings
 
 
 
 

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