Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea (3-1/2 to 5 pound) dressed 1 c Wine jelly (below)
-domestic duckling Grapes (optional)
Salt and pepper Apple slices (optional)
2 lg Apples; cored and quartered

-------------------------WINE JELLY------------------------------
3 c Sugar 1 ea 3-ounce package liquid
2 c Scuppernong wine -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
Submitted By JEFF PRUETT On 10-08-95

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