ROAST DUCK STUFFED WITH APPLES & GRAPES

      Title: ROAST DUCK STUFFED WITH APPLES & GRAPES
  Categories: Wild game, Poultry, Cyberealm
       Yield: 4 Servings
  
       1 ea Duck, 5 1/2 pound, dressed
            Stuffing:
            Duck giblets
     1/2 lb Mushrooms, coarsely chopped
       4 ea Greening apples, cored and
            Sliced, but not peeled
   1 1/2 c  Seeded (or seedless) halved
            Sweet grapes
       2 c  Unblanched hazelnuts
       1 ts Salt
            For basting:
       2 c  Apple cider
  
   Cover the duck giblets with water in a small saucepan and simmer
   gently for 1/2 hour.  Drain, reserving 1/2 cup of the giblet-cooking
   water. Chop the giblets for the stuffing. Mix the giblets and 1/2 cup
   giblet-cooking water with the stuffing ingredients. Remove any
   pinfeathers from the duck, and singe to remove any hairs. Stuff both
   neck and body cavities of the bird, skewer shut, and truss.  Prick
   the skin of the duck well all over with a sharp fork.  Wrap any
   remaining stuffing in aluminum foil. Place the duck, breast side up,
   on a rack in a large roasting pan. Place the foil-wrapped stuffing in
   the pan beside the bird. Place in a hot oven, 400F, and roast for 1
   hour, pricking the skin of the duck with a fork and basting every 20
   minutes with cider.  Reduce oven temperature to moderate, 350F, and
   continue to roast for 2 hours more, pricking the duck and basting
   every 20 minutes with cider and drippings.
   
   From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
   Anderson, Avon Books, New York, NY, 1965. From Loren Martin
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