Roast Duck with Grapes

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup chopped onion
  • ¼ cup butter
  • 4 cups toasted bread cubes (croutons)
  • 2 tablespoons chopped fresh parsley
  • 1 cup chopped celery
  • Salt and freshly ground black pepper
  • 1 teaspoon ground thyme
  • cup Duck Stock
  • 1 cup Thompson seedless grapes
  • 1 ready-to-cook duck (4 to 5 pounds)
  • ½ lemon


  1. Preheat oven to moderate (325°F.).

  2. 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.

  3. 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.

  4. 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).

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