Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea (3-1/2 to 5 pound) dressed
-domestic; duckling
1 salt and pepper
2 lg apples; cored and quartered
1 c wine jelly (below)
1 grapes (optional)
1 apple slices (optional)

---------------------------------WINE JELLY---------------------------------
3 c sugar
2 c scuppernong wine
1 ea 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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