Recipe - Roast Duck Stuffed With Apples And Grapes

1 Duck, 5 One half pound, dressed
Stuffing:
Duck giblets
One half pound Mushrooms, coarsely chopped
4 Greening apples, cored and
Sliced, but not peeled
1 One half cup Seeded (or seedless) halved
Sweet grapes
2 cup Unblanched hazelnuts
1 teaspoon Salt
For basting:
2 cup Apple cider

Cover the duck giblets with water in a small saucepan and simmer gently for
One half hour. Drain, reserving One half cup of the gibletcooking water. Chop the
giblets for the stuffing. Mix the giblets and One half cup gibletcooking water
with the stuffing ingredients. Remove any pinfeathers from the duck, and
singe to remove any hairs. Stuff both neck and body cavities of the bird,
skewer shut, and truss. Prick the skin of the duck well all over with a
sharp fork. Wrap any remaining stuffing in aluminum foil. Place the duck,
breast side up, on a rack in a large roasting pan. Place the foilwrapped
stuffing in the pan beside the bird. Place in a hot oven, 400F, and roast
for 1 hour, pricking the skin of the duck with a fork and basting every 20
minutes with cider. Reduce oven temperature to moderate, 350F, and
continue to roast for 2 hours more, pricking the duck and basting every 20
minutes with cider and drippings.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965. From Loren Martin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini