Roast Duck with Grapes

 

 This was another clipping Hi-Ho took from the New York Times. I don't eat duck, so I have no clue as to how good this is! Yield - 4 servings. 

 

I'm having a hard time reading this old recipe so I found a link to it. Click here. 

Ingredients

• ⅓ cup chopped onion
• ¼ cup butter
• 4 cups toasted bread cubes (croutons)
• 2 tablespoons chopped fresh parsley
• 1 cup chopped celery
• Salt and freshly ground black pepper
• 1 teaspoon ground thyme
• ⅓ cup Duck Stock
• 1 cup Thompson seedless grapes
• 1 ready-to-cook duck (4 to 5 pounds)
• ½ lemon

Process

1. Preheat oven to moderate (325°F.).

2. Sauté the onion in the butter. Mix bread cubes with onion, parsley, celery, one teaspoon salt, one-half teaspoon pepper, the thyme, stock and grapes.

3. Sprinkle inside of duck with salt and pepper. Fill crop and body cavity with grape stuffing. Close opening with skewers. Lace tightly with a strong string. Rub the outside of the skin with the lemon.

4. Place duck on a rack in a shallow pan, such as a jelly-roll pan. Bake for two to two and one-half hours. Serve with Giblet Gravy (see below).