Green grapes are usually identified with receipts called
Prick the duck all over, rub salt and pepper on to the skin, put in a
Heat the brandy, ignite and pour over the duck. Cut the duck into serving portions and put it into a casserole. Discard the fat from the roasting tin. Pour over the wine, grape juice, damson jelly, bouquet garni, nutmeg and parsley. Agitate with a wooden spoon, making sure that you scrape up all the brown bits in the roasting tin. Pour the liquid over the duck portions in the casserole and
© 1998 Jennifer Paterson. All rights reserved.