Roast Duck

• 1 (5 1/2 lbs.) duck, dressed

Stuffing

• Duck giblets
• 1/2 lbs. mushrooms, wiped and coarsely chopped
• 4 greening apples, cored and sliced (do not peel)
• 1 1/2 c. sweet grapes, washed, halved and seeded
• 2 c. unblanched hazelnuts
• 1 tsp. salt
• 2 c. apple cider,for basting

Cover the duck giblets with water in a small saucepan, and simmer for 30 minutes. Drain, reserving 1/2 cup of the water. Chop the giblets for the stuffing. Mix the giblets ans 1/2 cup giblet water with the stuffing ingredients. Stuff both the neck and body cavities of the duck, skewer shut and truss. Prick the skin of the duck well 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 foil wrapped stuffing on the side of the bird. Roast in a hot 400 degree oven for 1 hour, pricking skin and basting with the apple cider every 20 minutes. Reduce oven temperature to 350 degrees, and continue to roast for 2 hours, pricking the skin and basting with cider and drippings every 20 minutes.

Go To Page: 1