Roast Duck Stuffed With Apples And Grapes

Recipe Ingredients

1		Duck - 5 1/2 pound, dressed
		Stuffing
		Duck giblets
1/2 lb	227g / 8oz	Mushrooms - coarsely chopped
4		Greening apples - cored and
		Sliced - but not peeled
1 1/2 cups	355ml	Seeded - (or seedless) halved
		Sweet grapes
2 cups	474ml	Unblanched hazelnuts
1 teaspoon	5ml	Salt
		For Basting
2 cups	474ml	Apple cider

Recipe 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.

Source:
Ristorante Machiavelli, Seattle

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