Roast duckling with scuppernong wine jelly

2 servings

Ingredients

Quantity Ingredient
1 each (3-1/2 to 5 pound) dressed domestic duckling
Salt and pepper
2 larges Apples; cored and quartered
3 cups Sugar
2 cups Scuppernong wine
1 cup Wine jelly (below)
Grapes (optional)
Apple slices (optional)
1 each 3-ounce package liquid pectin

Directions

WINE JELLY

Remove giblets and neck from duckling; reserve for other uses.

Sprinkle cavity and body with salt and pepper. Stuff with quartered apple. Close cavity of duckling with skewers; truss. Prick skin with a fork at 2-inch intervals. Place duckling, breast side up, on a rack in a shallow roasting pan. Melt jelly in a small saucepan over low heat. Brush duckling generously with jelly.

Bake, uncovered, at 350 degrees F for 2-½ to 3 hours or until a meat thermometer registers 185 degrees F, basting occasionally. After 1-½ hours, cover duck loosely with aluminum foil to prevent overbrowning. If desired, garnish with grapes and apple slices before serving. Yield: 2 servings.

WINE JELLY:

Combine sugar and wine in a large Dutch oven; bring to a boil, stirring constantly. Stir in pectin; boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.

Quickly pour jelly into hot sterilized jars, leaving ¼-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: about 3-½ cups.

From Elaine Harvell of South Carolina in November, 1988"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-08-95

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