1. Remove the outer layer of skin and fat from the duck by pulling it away from the flesh and at the same time running a knife underneath. Place duck in a bowl with the Kitchen Bouquet, salt and nutmeg and stir to coat evenly.
2. In a skillet heat the fat, add the duckling and brown on all sides. Add the wine and jelly, cover and bring to a boil. Reduce the heat and cook slowly until the duck is tender, about forty-five minutes. Remove the duck to a warm platter and keep hot.
3. Blend the cornstarch with two tablespoons water and stir into the sauce. Cook, stirring, until thickened and smooth. Add the grapes and heat thoroughly. Pour over the duck.