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Roast Duckling with Scuppernong Wine Jelly
1 (3-1/2 to 5 pound) dressed domestic duckling
Salt and pepper
2 lg Apples; cored and quartered
1 c Wine jelly (below)
Apple slices (optional)
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.
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.