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Title: Roast Duckling with Scuppernong Wine Jelly
Categories: Entree Game Holiday Southern
Yield: 2 Servings
| 1 | (3-1/2 to 5 pound) dressed domestic duckling | |
| Salt and pepper | ||
| 2 | lg | Apples; cored and quartered |
| 1 | c | Wine jelly (below) |
| Grapes (optional) | ||
| Apple slices (optional) | ||
| WINE JELLY | ||
| 3 | c | Sugar |
| 2 | c | Scuppernong wine |
| 1 | 3-ounce package liquid pectin | |
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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