| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Wild game, Poultry, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
|
Duck, 5 1/2 pound, dressed |
|
|
Stuffing: |
|
|
Duck giblets |
| 1/2 |
lb |
Mushrooms, coarsely chopped |
| 4 |
|
Greening apples, cored and |
|
|
Sliced, but not peeled |
| 1 1/2 |
c |
Seeded (or seedless) halved |
|
|
Sweet grapes |
| 2 |
c |
Unblanched hazelnuts |
| 1 |
ts |
Salt |
|
|
For basting: |
| 2 |
c |
Apple cider |
INSTRUCTIONS
Cover the duck giblets with water in a small saucepan and simmer gently for
1/2 hour. Drain, reserving 1/2 cup of the giblet-cooking water. Chop the
giblets for the stuffing. Mix the giblets and 1/2 cup giblet-cooking 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 foil-wrapped
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
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