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By Craig Claiborne
Preheat oven to moderate (325°F.).
Sauté the onion in the butter. Mix bread cubes with onion, parsley, celery, one teaspoon salt, one-half teaspoon pepper, the thyme, stock and grapes.
Sprinkle inside of duck with salt and pepper. Fill crop and body cavity with grape stuffing. Close opening with skewers. Lace tightly with a strong string. Rub the outside of the skin with the lemon.
Place duck on a rack in a shallow pan, such as a jelly-roll pan. Bake for two to two and one-half hours. Serve with Giblet Gravy (see below).
© 1966 Craig Claiborne estate. All rights reserved.