Duckling In Wine With Green Grapes Recipe
Here I am, leaking out my family's Duckling In Wine With Green Grapes recipe only for you. Better try it and let me know your views. Use the freshest of Meat Meatloaf available to get a flavorful Duckling In Wine With Green Grapes. Just try this Duckling In Wine With Green Grapes recipe, and you will never want to go for another recipe again.
Ingredients
1 five-pound duckling, cut into pieces
1 teaspoon Kitchen Bouquet
1 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons fat
3/4 cup muscatel wine
2 tablespoons currant jelly
1 1/2 tablespoons cornstarch
1 cup halved, seedless green grapes
Directions
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.
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.
