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| RECIPE FOR ROAST DUCKLING WITH SCUPPERNONG WINE JELLY |
Title: Roast Duckling With Scuppernong Wine Jelly
Category: Entree Game Holidays Southern
Serves: 2
Ingredients:
| 1.00 | ea | (3-1/2 to 5 pound) dressed | | | -domestic duckling | | | Salt and pepper | | 2.00 | lg | Apples; cored and quartered | | 1.00 | c | Wine jelly (below) | | | Grapes (optional) | | | Apple slices (optional) | | 3.00 | c | Sugar | | 2.00 | c | Scuppernong wine | | 1.00 | ea | 3-ounce package liquid | | | -pectin |
Instructions:
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 2-1/2 to 3 hours or until a meat thermometer registers 185 degrees F, basting occasionally.
After 1-1/2 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 1/4-inch headspace; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes.
Yield: about 3-1/2 cups.
From Elaine Harvell of South Carolina in November, 1988 ""Southern Living" Typos by Jeff Pruett
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